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.
Servings 10 - 12 slices
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: 1slice | Calories: 155kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 60mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 0.3mg
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