Table of Contents
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Sometimes I find myself in the mood for bread to go with a meal or as a snack, but don’t have time to make it. Now, let’s get something straight: nothing compares to a yeasted homemade bread. Risen, punched down, shaped into loaves then risen again for an amazing texture and flavor. While amazing and incomparable, it does take hours to make. So this quick bread, utilizing beer as a leavening agent, is perfect when you want bread in under an hour! I also love how this bread can be varied and have additions to create whatever flavor you’re craving.
I love how quickly this bread goes together. You can make it after work before having guests over and still have homemade bread for your meal. The endless flavor addition options make it so fun to be creative and fit your cravings!
Watch how to make this beer bread:
Beer Bread
Ingredients
- 3 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 ½ tsp kosher salt
- 1 12-oz can beer
- 4 tbsp unsalted butter melted + extra for brushing the top
Optional additions
- 1 tsp freshly ground black pepper
- 1 tsp chopped fresh thyme
- 1 tsp chopped garlic
- 1 tsp chopped fresh rosemary
Instructions
- Mix flour, sugar, baking powder, and salt in a large mixing bowl. If desired, mix in optional additions (black pepper, thyme, garlic, rosemary). Add beer and butter and stir with a fork until just combined. You may still have some small lumps or spots of dry flour and that’s ok!3 ½ cups all-purpose flour, 3 tbsp granulated sugar, 1 tbsp baking powder, 1 ½ tsp kosher salt, 1 12-oz can beer, 1 tsp freshly ground black pepper, 1 tsp chopped fresh thyme, 1 tsp chopped garlic, 1 tsp chopped fresh rosemary, 4 tbsp unsalted butter
- Place bread in a loaf pan. Using a serrated knife, make a slit down the middle on top of the loaf. Brush top of the bread with melted butter and place in 375°F preheated oven for 35-45 minutes until lightly golden and crusty on top.
- Let cool in the pan for a few minutes then cool completely on wire rack. Serve warm and enjoy!
Nutrition
Excellent! I have made this recipe twice now. Once as a loaf without the herbs, and the second time today I tried herb rolls. I divided the batter into 9 and made little rolls. I wasn’t sure how long to bake them, but I decided on 30 minutes. They were great but I might try 28 minutes the next time.