Beer Bread
A dense, malty quick bread — no yeast, no kneading, no waiting for a rise.
Makes 1 loaf (9x5 pan) · Prep 10 min · Bake 45 min
Ingredients
Batter
- 3 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 3 tbsp Granulated sugar
- 1 bottle (12 oz) Beer — a malty amber or brown ale gives the most flavour
Finish
- 3 tbsp Butter, melted
Instructions
Batter
- Heat the oven to 175°C (350°F) and grease a 9x5 loaf pan.
- Whisk the flour, baking powder, salt, and sugar together, then pour in the beer and stir just until combined into a thick, shaggy batter. (Tip: Let it foam up as you pour — that's the beer's own carbonation, and it's part of what you're baking with. Don't stir it out.)
Bake
- Scrape into the pan, pour the melted butter evenly over the top, and bake until deeply golden and a skewer comes out clean.
Cool
- Cool in the pan 10 minutes before turning out.
Tips
- Picking a beer: A malty amber ale or brown ale gives the most flavour; a light lager works but tastes noticeably plainer. Skip anything very hoppy or sour — both flavours intensify and turn bitter as the loaf bakes.
- Dress it up: A cup of shredded sharp cheddar folded into the batter, or a tablespoon of everything-bagel seasoning on top before baking, both hold up well through the bake.