Beer Bread: For Bakers Afraid of Yeast

When I logged on to write this, I had to laugh that Jordan posted an Easy Bread Recipe just yesterday. It must Fall, and it must be time for comfort foods if bread is on everyone’s mind.

I am a great eater of bread, but by nature, I am not a baker. A cook, sure, but a baker? Not so much… baking is too exact, too hard to cover mistakes, and with the time invested, the failures all seem like FAILURES. So I don’t really bake. I am the queen of No-Bake Desserts (think Ice-Box Key Lime Pie, Truffles, etc, and I will share those as time goes on), but baking involving the oven? No ma’am.

Recently though, I discovered a quick bread that even *I* can make. Baking bread has always been off limits to me because it involves yeast, and yeast is an ingredient I don’t understand. The great thing about BEEER BREAD is that you don’t need yeast, because the beer has everything you need to make a nice loaf of bread.


1 can/bottle of beer  (I like to use Honey Wheat, different brews will yield different flavors)

2 tbsp sugar

3 c. self-rising flour

Mix all ingredients, put in a greased loaf pan, bake at 350 for one hour.

That’s it. It goes together so fast I didn’t even get a chance to take a picture while I was making it. When it’s done, it’s a dense bread that tastes great with butter. It’s great with soup, it’s great with chili, it’s great with beef stew. Yup, Fall must be in the air…..

3 replies on “Beer Bread: For Bakers Afraid of Yeast”

Thanks for the recipe! I made this today using Trader Joe’s Bavarian hefeweizen, and substituting honey (buckwheat) for the sugar.

Amazing. So simple and so tasty! It has a good crust and a nice chewy interior. I think this might be my new go-to bread!

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