The Easiest Bread You Will Ever Make

When I posted my brownie recipe, I got a lot of comments from folks who were excited to come across such an easy recipe. So now I’m back with another one, this time with a recipe for bread that takes less than an hour and will knock your socks off.

I can’t remember exactly where I first came across this recipe. I do know it was a freezing winter day, and I didn’t want to suit up and shovel the driveway just to go out to Wegman’s for a loaf of bread to have with the soup. I found this online and never looked back. All you need are the most basic pantry baking ingredients and beer.

a loaf of bread with the end sliced off and a glass of dark beer next to it

3 cups flour
1 tablespoon baking powder
1-1/2 teaspoon salt
4 tablespoons sugar
12-oz can or bottled beer, any kind
3 tablespoons butter (optional)

Preheat oven to 375 degrees. Sift the dry ingredients together in a medium-sized bowl. Add the beer slowly and mix it with a fork or your hands just until everything is wet. Scrape it into a greased and floured 9×5-inch loaf pan. Melt the butter and pour it over the top of the dough. Bake at 375 for 40 minutes or so, until the top is all crusty and a knife or toothpick inserted in the center comes out clean.

That’s it. Easy peasey! The yeast in the beer makes it rise without waiting for it to rise. I’ve made it several times with my favorite red beer, which takes a little bit longer to bake than your average Natty Light cheap variety, but it’s so worth it. The last time I made this bread, I used 2 cups of white flour and 1 cup of whole wheat, which gave it an extra crunch. I’d imagine you could also use a hard cider to make a sweet dessert bread. The melted butter on top is optional, but it really gives the crust of the loaf something extra. And the best part is you can have a hot loaf of bread on the table in less than an hour.

Image courtesy Kat Curlee.

By BaseballChica03

Political hack. Word nerd. Stays crispy in milk. Oxford Comma user. Blogger since 2001.

11 replies on “The Easiest Bread You Will Ever Make”

Woah. Beer with bread. Hello, lover.

Sidenote: While on vacation in Ireland (the greatest vacation ever), there was this bread served with every meal and I COULD NOT GET ENOUGH of it. It was so good. Dark brown, rich and tasty. Add butter and it was as good as dessert. I have no idea what it’s called, what it’s made of and why I cannot find it in the stated. All I know is that I want it here, in my belly, right now. Any ideas as to what it is? (also, is Ireland just not telling the world how good its food is because I Never had a bad meal – more people need to know about bacon wrapped mackerel and ALL THE MUSSELS) Yes, the rest of the trip was great as well, not just the food.

Are you talking about Irish soda bread (as it’s made in Ireland, rather than the fruity kind made in the US)? It is, in fact, the most delicious thing in the universe. It’s also crazy easy to bake, I bake it all the time because I find the store-bough stuff less good. Here’s my recipe, though be warned it’s fairly rough (the bread is quite forgiving):

12oz whole wheat flour (the roughest you can find)
2 oz white flour
2 oz rolled oats
about a pint of buttermilk
1 tsp salt
1 tsp bicarbonate of soda

Preheat your oven to 450 F. Prepare a tray with lightly floured baking parchment, ready to go into the oven.
Combine dry ingredients first, then add the buttermilk. The key here is the chemical reaction caused by the buttermilk, so you want to get the bread into the oven as quickly as you can. Do NOT handle the bread any more than you absolutely have to in order to get all the ingredients combined together. If you over-knead it, it’ll be too dense.
Form the dough into a rough circle on the parchment, and cut a deep X (or cross, technically) across the whole of the top. This is what makes it bake evenly. Chuck it in the oven for about 35-40 minutes, and turn down the heat to 400 after the first 10. It should get a nice dark colour, and have a hollow sound when you tap the bottom. Let cool on a wire rack, and if you want to soften the crust a little (it gets very crunchy), wrap it in a clean kitchen towel while it cools.
Cut it open as soon as you can, apply copious butter (real Irish butter if you can get it), enjoy!!

First, yes you do have the best butter. Hands down. :)

Second, I think the bread I had was much darker than the one in the picture from your link? It was almost a molasses color. Could it be a regional thing? I spent my vacation in the Galway, Connemara area. I never made it to the Eastern side of the island.

I have the same recipe, I think I got it from Tasty Kitchen? I strongly recommend adding grated sharp cheddar to the batter. And then more on top. Crunchy cheese crust!

Also, if you’re feeling extra evil, crumble some cooked bacon all up in there. Mmm, bread.

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