Beer Bread

How to Make Beer Bread

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1. Heat the oven to 190°C / 375°F and grease a 23 x 13 cm loaf tin.

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2. Whisk the flour, sugar and salt together in a large bowl.

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3. Pour in the beer and stir with a wooden spoon until just combined. The batter will be thick and lumpy.

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4. Spoon the batter into the tin, smooth the top, and pour half of the melted butter over it.

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5. Bake for 25 minutes, pour over the rest of the butter, and bake for 25 minutes more, until golden and a skewer comes out clean.

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6. Cool in the tin for 10 minutes, turn out onto a wire rack, and cool for 15 minutes before slicing.

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Tips for Making Beer Bread

• Stir only until the flour is wet. Overmixing makes a tough, dense loaf, and the lumps disappear in the oven.
• Choose the beer for the flavour you want. A lager gives a mild loaf, a pale ale gives a hoppier one and a stout gives a dark, malty loaf.
• Pour the butter in two stages. The first melts into the top, and the second gives the golden, crackling crust.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Beer Bread

• Butter
• Chilli or soup
• Sharp cheddar

Storing & Reheating Beer Bread

Keeps wrapped at room temperature for up to 3 days and is best toasted after the first day. Slice and freeze for up to 3 months.

Beer Bread FAQ: Common Questions

Beer Bread Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.