Are you looking to make a delicious bread with minimal effort and no rising time? Then I have you covered with my Easy 4 ingredient no knead no rise Beer Bread. A classic, hearty loaf, it's perfect spread with butter, dipping in soups or enjoying on its own.
With the simplicity of ingredients and method, this recipe is an absolute game changer for bakers on all skill levels.
Fresh bread ready from prep to baked in under an hour! Let's get baking!
If it is your first time making this recipe then the ingredients and substitutions and tips will be helpful to you. Or else skip to the recipe and video at the end of this post
First a brief guide to ingredients and their substitutes
- Self rising flour: If you do not have self rising flour, you can easily make your own. By whisking together 1 cup of all purpose flour, 1 ½ teaspoons of baking powder (NOT baking soda) and ¼ teaspoon of salt, you will get the equivalent of 1 cup of self rising flour.
- White granulated sugar: Helps balance out the bitterness of the beer and add a touch of sweetness to the bread. A lighter beer normally requires less sugar than a darker beer - so the amount of sugar might vary slightly according to the beer and your personal taste. You could also substitute the sugar with other sweeteners like honey or maple syrup.
- Beer: Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one.It's a perfectly family friendly bread, even if you use alcoholic beer - since the alcohol cooks off easily in the oven. Either warm or cold will work. a lighter flavored beer will produce a flavor similar to traditional yeast bread. I used Heineken Zero Non Alcohol Beer in this recipe.
- Salt
Tips for the perfect 4 ingredient beer bread
- Use fresh carbonated (with fizz, not flat) beer when making this recipe: Remember, the yeast and carbonation in the beer helps the bread to rise and become more airy. If you use flat beer (without fizz) the bread will not rise and will produce a dense, dry loaf.
- Do not overmix the dough: This is a quick easy bread - so mix just until all the ingredients are combined. Over mixing the dough can result in a dense loaf.
- Cool the bread for at least 15 minutes before slicing: I promise the wait is worth it. Take a walk in the garden, enjoy a cup of tea or admire your homemade beer bread- just wait those 15 to 20 minutes. Most of the steam will escape during this time, rewarding you with perfect slices which are not doughy.
- Enjoy with added ingredients: Don't let the simplicity of this recipe fool you. Even though it's absolutely amazing on its own - add-ins can add a special touch for any occassion or meal. Here's a great recipe with added jalapenos and cheese if you would like to give it a try. No knead CheesyJalapeño Beer Bread
- Bake in any pan: Get creative with your bread. Bake in a cast iron pot for a rustic looking bread or a loaf pan for a traditional classic look.
Options for the crust
The following is optional but adds a decorative touch or texture to the crust
- Dust the top of the bread with flour: gives the baked bread a beautifully rustic look. This is especially attractive when baked in a cast iron pot. This step should be done before placing the bread in the oven.
- Brush the baked crust with a beaten egg yolk or milk: Before baking - Brushing the dough with milk or egg yolk before baking gives the baked bread a tender, golden crust
- Brush the baked crust with butter: After baking- You could either rub a small block of butter or brush melted butter over the baked crust. Butter softens the crust if that's what you prefer.
Enjoy ♥
Easy 4 ingredient Beer Bread
My Easy 4 ingredient no knead no rise Beer Bread is a classic, hearty loaf. Perfect spread with butter, dipping in soups or enjoying on its own.
Ingredients
- 3 cups self rising flour see note 1
- 1 Tablespoon white granulated sugar
- ¼ teaspoon salt
- 12 oz beer see note 2
Instructions
- Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside. See note 3
- In a large bowl, whisk together the self rising flour, white granulated sugar and salt
- Mix well to combine.
- Pour in the beer and mix with a spatula until just combined. Do not over mix.
- Pour the mixture into the prepared pan.
- Bake for 40 to 45 minutes or until a skewer inserted into the center or the bread comes out clean. See note 4
- Remove the baked bread from the oven, but leave in the pan for 5 minutes.
- Turn out onto a cooling rack but allow to cool for about 15 to 20 minutes more before slicing. See note 5
Storage
- Best enjoyed fresh or a few days after baking.
- At room temperature: In an airtight container for up to 2 days
- In the refrigerator: In an airtight container for up to 5 days.
- In the freezer: In an airtight container for up to 2 months
Video
Notes
1.Self rising flour substitute: If you do not have self rising flour, you can easily make your own. By whisking together 1 cup of all purpose flour, 1 ½ teaspoons of baking powder (NOT baking soda) and ¼ teaspoon of salt, you will get the equivalent of 1 cup of self rising flour.
2. Beer: Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one.It's a perfectly family friendly bread, even if you use alcoholic beer - since the alcohol cooks off easily in the oven. Either warm or cold will work. a lighter flavored beer will produce a flavor similar to traditional yeast bread. I used Heineken Zero Non Alcohol Beer in this recipe. Just keep in mind to use an unopened bottle of beer. You need the carbonation to help the bread rise. Flat beer without carbonation will produce a dense textured bread.
3. Bake in any pan: Get creative with your bread. Bake in a cast iron pot for a rustic looking bread or a loaf pan for a traditional classic look. I used an 8 inch (20cm) round cast iron pot for this recipe. A round 8 inch (20cm) metal cake pan will work perfectly as well.
4. If you find that the top of the bread is browning too quickly, then cover loosely with foil. Try to form a dome so that the top of the bread does not touch the foil. This should usually be during the second half of the baking time.
5. Cool the bread for at least 15 minutes before slicing: I promise the wait is worth it. Take a walk in the garden, enjoy a cup of tea or admire your homemade beer bread- just wait those 15 to 20 minutes. Most of the steam will escape during this time, rewarding you with perfect slices which are not doughy.
Nutrition
Serving: 1sliceCalories: 155kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 60mgPotassium: 47mgFiber: 1gSugar: 1gCalcium: 7mgIron: 0.3mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below
Enjoy ♥
If you like this recipe, be sure to check out my other amazing bread recipes
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