Beer Bread

Why I like this recipe:

It tastes great! It’s very simple to make, an 8 year old could make it if they’d put down their cell phone. It uses few ingredients, all of which are probably in or should be in your pantry. No mixer needed or special bread tools other than a bread baking pan. It’s a perfect Prepper food to stock ingredients for.

Sliced and ready to eat. Yummy!

The beer I used. Any beer should work but I prefer a Lager type.

Dough ready to put in the oven and bake.

Checking the internal temperature to be sure it’s finished.

Cooling for a few minutes in the pan before removing.

Out of the pan, nicely golden brown, ready to slice and enjoy!

Ingredients, makes one loaf:

  • 3 cups self-rising flour. [360 grams]

  • 12 oz room temperature beer, any kind, I use a Lager. [360 grams]

  • 1/2 cup sugar [100 grams]

  • 4 tbs butter (1/2 stick) [60 grams] for drizzling on loaf after first 40-45 minutes in oven.

If you do not have self-rising flour; then make your own by using double acting baking powder. For this recipe add 4½ tsp baking powder AND 1 tsp salt to the 3 cups of AP flour.

Combine and blend thoroughly the dry ingredients.  

Add the beer and immediately blend to bring all the ingredients together. Don’t overwork the dough. The dough will be wet and sticky, almost pourable.

Once blended immediately place the dough in a greased bread pan (I use shortening) and into the pre-heated oven.

Bake @ 350f for 45 minutes.

After 45 minutes remove from oven and drizzle the melted butter over the top of the loaf and return to oven.

Bake for 15 more minutes. Using an inexpensive stick thermometer the finished internal temp should be 195f – 205f.

Remove from oven and let the bread rest in the bread pan for about 10 minutes, then turn out onto a cooling rack.  

Allow to cool then serve.

This recipe was stolen from; and with a little modification.

It’s just too good to not pass around.