Beer Bread with Self-Rising Flour
Beer bread was one of the very first recipes that made me fall in love with self-rising flour, and I’ve been making it for my family ever since! It’s the bread I make when soup is already simmering and I realize we have nothing to dunk in it. I’ve tested this loaf with light beers, dark beers, more sugar, less sugar, and butter in the batter versus poured on top, and pouring the melted butter right over the batter wins every time. It gives you that crackly, buttery, golden crust everyone fights over. Five minutes of mixing, one bowl, no yeast, and no kneading. If you’ve never baked bread before, start here, because this is the loaf that will make you feel like a professional baker!
My family goes crazy for this beer bread, and honestly, I don’t blame them! The minute it comes out of the oven, that buttery, golden crust has everyone wandering into the kitchen asking when we’re eating.
My kids love tearing off the crispy edges (they always fight over the corner pieces!), and my husband says it’s the only bread he wants next to a big bowl of chili on a cold night. It’s become such a regular part of our soup nights that if I serve lasagna soup (or any type of soup!) without it, someone always asks where the bread is.
As for me, I love making it because it’s so ridiculously easy. With self-rising flour, there’s no yeast to proof, no kneading, and no waiting hours for dough to rise. I can stir it together in one bowl in about five minutes, pop it in the oven, and get dinner going while it bakes.
On busy weeknights when I want something homemade but don’t have the time or energy for a big baking project, this bread is my answer every time. It makes the whole house smell amazing, and there’s something so satisfying about putting a fresh loaf on the table that took almost no effort at all.
Jump to:
Why You’ll Love This Beer Bread
- Only 4 ingredients. Self-rising flour, sugar, beer, and butter. That's it! It does not get easier than that!
- No yeast, no kneading, no rising. The carbonation in the beer and the leavening in the flour do all the work.
- 5 minutes to mix. The oven does the rest.
- So versatile. Add cheese, herbs, or jalapeños to make it your own.
Ingredients to Gather
- Self-rising flour. Spoon and level it. This matters more in beer bread than almost anything else, because too much flour makes a dry, dense loaf. I always have self rising flour in my pantry. I love using it to make cornbread, chocolate chip muffins, and blueberry muffins with self rising flour too!
- Sugar. Just a little balances the bitterness of the beer and helps the crust brown.
- Beer. One 12-ounce can or bottle. Room temperature beer rises better than cold beer. Use whatever type of beer you would like, just in my beer pizza dough. Just don't use a flavored beer like pumpkin or some fun flavors they have.
- Butter. Melted and poured over the top for that crisp, buttery crust. I always use salted butter, but if you don't want it too salty, use unsalted butter.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
What Kind of Beer Should I Use?
Any beer works, and each one changes the flavor. A light lager or wheat beer gives you a mild, classic loaf (this is my family’s favorite). An amber ale or IPA adds a stronger, slightly bitter flavor. A stout or porter makes a dark, rich bread that’s amazing with chili. Just skip anything heavily fruit-flavored unless you want that flavor in your bread. Non-alcoholic beer works great too.
Substitutions and Variations
- Cheddar beer bread. Fold in 1 cup of shredded sharp cheddar.
- Garlic herb beer bread. Add 1 teaspoon garlic powder and 1 tablespoon dried Italian seasoning.
- Jalapeño cheddar beer bread. Add 1 cup cheddar and 2 diced jalapeños.
- Honey beer bread. Swap the sugar for 3 tablespoons of honey.
How to Make Beer Bread with Self-Rising Flour
- Step 1: Heat your oven to 375°F and grease a 9x5 loaf pan. In a large bowl, whisk together the self-rising flour and sugar.
- Step 2: Pour in the beer and stir with a spatula just until combined. The batter will be thick and shaggy, and it will foam a little. That’s exactly what you want.
- Step 3: Spread the batter into the loaf pan. Pour the melted butter evenly over the top. It will look like a lot, but trust me. Bake for 45 to 55 minutes, until golden brown and a toothpick comes out clean. Let the bread cool in the pan for 10 minutes, then move it to a wire rack.
Lynn's Tip!
Let your beer sit on the counter for about 30 minutes before you start. Room temperature beer keeps its fizz in the batter, which gives you a lighter, fluffier loaf.
Tips for the Best Beer Bread
- Don’t overmix. Stir only until you can’t see dry flour. Overmixing makes the bread tough.
- Check the center. If the top browns too fast, tent it loosely with foil for the last 10 minutes.
- Let it cool before slicing. Beer bread keeps cooking as it cools. Slicing too early can make the inside gummy.
Storage Info
Wrap cooled beer bread in plastic wrap or foil and store it at room temperature for up to 3 days. To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 3 months. My favorite way to eat leftovers is toasted with a little butter.
What to Serve with Beer Bread
- Soups. Beer bread is made for dunking, and its buttery crust holds up without falling apart in the bowl. We love it with broccoli cheddar soup, loaded cauliflower soup, or cherry tomato soup. If you make the cheddar version with tomato soup, it tastes just like a grilled cheese!
- Chili and stews. A thick slice of beer bread next to a big bowl of turkey chili is pure comfort food. Try a loaf made with a dark stout alongside beef bourguignon, because that rich, slightly malty flavor goes perfectly with hearty, slow-simmered dishes.
- Weeknight dinners. Anywhere you’d serve dinner rolls, beer bread works. I mix up a loaf while turkey breast, pork tenderloin, or pulled bbq chicken cooks, and it comes out of the oven right when dinner is ready.
- Game day dips. Cut beer bread into bite-size cubes and serve them with a warm dip for an easy party snack. It’s amazing with meatball sub dip, buffalo chicken dip, or spinach artichoke dip, and it disappears faster than any bag of chips.
- Breakfast. Don’t sleep on beer bread in the morning! Toast a slice and top it with butter, mixed berry jam, or honey, or use leftover slices to make French toast casserole. The dense crumb soaks up the egg mixture without getting soggy.
Frequently Asked Questions
Yes. Use 3 cups of all-purpose flour plus 4 ½ teaspoons of baking powder and ¾ teaspoon of salt. That’s exactly what self-rising flour already has mixed in.
Most of it bakes off in the oven, but a small amount can remain. If you want an alcohol-free loaf, use non-alcoholic beer. It works just as well.
Dense beer bread usually comes from packing too much flour into the measuring cup, overmixing the batter, or using old self-rising flour that has lost its rising power.
Yes, you can leave the sugar out for a more savory loaf. The crust won’t brown quite as much, and you’ll taste more of the beer.
More Quick Bread Recipes
📖 Recipe
Beer Bread with Self-Rising Flour
Ingredients
- 3 cups Self rising flour
- 3 tablespoon Sugar
- 1 Beer 12 oz
- 4 tablespoon Butter Melted
Instructions
- Preheat the oven to 375°F and grease a 9x5 loaf pan.
- In a large bowl, whisk together the self-rising flour and sugar.
- Pour in the beer and stir just until combined. The batter will be thick.
- Spread the batter into the prepared loaf pan.
- Pour the melted butter evenly over the top of the batter.
- Bake for 45 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool at least 20 minutes before slicing.
Notes
- Spoon and level the flour for a light, tender loaf.
- Any beer works. Light beer gives a mild flavor, and dark beer gives a richer flavor.
- Non-alcoholic beer works in the same amount.
- It MUST be self rising flour in this recipe. If you do not have self rising flour in your pantry, you can make self rising flour at home easily.Â
