Beer Bread

Bread with a hint of beer flavor.



Easiest bread ever – even less work than the ‘No-knead’ bread! The beer flavor is the strongest when the bread is fresh out of the oven. It tends to dissipate after that.

You can find the original recipe here.

  • 1 1/2 cups AP flour (sifted)
  • 1 1/2 cups WW flour (sifted)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar, or less
  • 1 (12 ounce) can beer
  • 1/4 cup olive oil, or less
  1. Preheat oven to 375 degrees.
  2. Mix dry ingredients, oil and beer.
  3. Pour into a greased loaf pan.
  4. Bake 50 mins to 1 hour, remove from pan and cool for at least 15 minutes.

The texture is definitely not as fluffy and light as regular bread, but rather denser with a somewhat crumbly texture.

Warning: don’t attempt to use this bread in a sandwich – it will literally crumble. Makes great toast though!


2 Comments Add yours

  1. No yeast? Is it cause the beer already has it?


    1. Janine says:

      Yeup, that must be it.


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