Easy No Yeast Beer Bread
In uncertain times like these, what we really all need is a bit of comfort. And for me, there’s nothing so comforting as fresh-baked bread.
Unfortunately, the process of making bread from scratch isn’t so comforting. In fact, it can be kind of stressful. There are so many steps: mixing, kneading, rising, punching down, and yet another round of rising before baking. And yeast is a fiddly ingredient that doesn’t always work the way you want it to. You have to coax it along, giving it just the right amount of moisture and heat, to get it to do its job.
What we could all really use right now is a nice, simple bread recipe without the yeast. And here it is: Easy No Yeast Beer Bread.
The key to this is, beer already has yeast in it. So when you mix beer with flour, sugar, and other ingredients of your choosing, that yeast goes right to work on the sugar and helps the bread rise. You get the yeasty taste and light texture of a traditional kneaded bread without all the work and time required to make one.
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The result: a light, tender loaf that comes with a generous dose of home-baked comfort.
Does it matter what kind of beer I use?
Both canned and bottled beers work in this recipe, but the type of beer you choose affects the flavor. For instance, darker beers having a stronger, heartier taste. Also, if the beer has any added flavors, like a spiced brew or chocolate stout, those will come through in the bread. For a neutral-tasting bread, use the most boring, bland beer you can find.
Why do I need to add baking powder if there’s already yeast in the beer?
Beer has yeast, but it doesn’t always have enough to make the bread rise on its own. Craft brews sometimes leave the live yeast in (it forms a sort of sediment in the bottle), but mass-produced beers usually filter it out. If you relied on just the beer for rising, it might come out too dense. The baking powder is a fail-safe to make sure it’s nice and light. But if you use self-rising flour, you can leave out the baking powder, along with the salt.
What’s the texture of the bread like?
It should come out moist and tender on the inside, with a hearty, chewy, butter-laden crust. If you prefer it with a softer crust, you can mix the melted butter into the batter instead of pouring it on top.
How to Make No Yeast Beer Bread
- flour
- baking powder
- salt
- sugar
- beer
- melted butter
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix until well combined.
- Mix in beer. Pour batter into a greased loaf pan.
- Pour melted butter over batter.
- Bake for 50 – 60 minutes
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TOOLS USED FOR THIS FRUITY PEBBLE BREAKFAST BREAD
Bread Pan: These non stick bread pans are perfect for this recipe.
Stand Mixer: Mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at speed one to whipping egg whites or heavy cream.
No Yeast Beer Bread
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Ingredients
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- 12 oz of beer
- 1/2 cup melted butter
Instructions
- Preheat oven to 375.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix until well combined.
- Mix in beer. Pour batter into a greased loaf pan.
- Pour melted butter over batter.
- Bake for 50 - 60 minutes
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I’m giving this a five but with a warning. As the bread rose the butter overflowed all over the oven, burned and filled the house with greasy smoke. I was forced to retreat to the porch. Mess in the oven.
Next time I’ll incorporate the butter and maybe just put a little on top.
I used bread flour, which is all I had. Nice, fine grain to the bread. Best beer bread I’ve ever had.
I made this today and my wife and I really enjoyed it..
I followed a recipe that had only flour, beer, and sugar and it was a flop. Does the beer have to be room temperature? I am anxious to try your recipe but wasn’t sure about the beer.
When I made it, the beer was about room temp, maybe a little colder. But I don’t think that would make a difference. Sorry to hear about that other recipe being a flop.
I found that the beer worked into the mixture better when it was at room temp. Tried cold beer and the dough was runny and didn’t cook through.
If you do just the flour, beer and sugar I recommend sifting the flour. It needs to be sifted for it to work.
I make this weekly it makes great toast aswell.Thankyou
I❤️❤️❤️❤️❤️ THIS RECIPE!!!! The only thing different I did is used a 1/4 cup butter because we are lactose intolerant but it still came out delicious and I couldn’t stop eating it.
So happy you loved it Rachael!