Classic Beer Bread
Raise your hand if beer bread was the first type of bread you learned to bake! This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools. Beloved of busy bakers everywhere, the bread is moist, nicely dense and chewy, perfect for toast and sandwiches.
- Prep time
- 3 min
- Cook time
- 55 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups (340g) King Arthur Unbleached Self-Rising Flour
- 1 to 4 tablespoons (14g to 50g) granulated sugar, to taste
- 4 tablespoons (57g) butter, melted, divided*
- 1 1/2 cups (340g) beer or plain seltzer water
Instructions
- 1
Preheat the oven to 375°F. Lightly grease a standard 8 1/4" x 4 1/2" loaf pan or a 9" x 5" loaf pan.
- 2
Mix the flour, sugar, 3 tablespoons (42g) of the melted butter, and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps.
- 3
Spoon the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter.
- 4
Bake the beer bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
- 5
Remove the beer bread from the oven, and after 5 minutes turn it out onto a rack to cool.
- 6
Wait until the beer bread cools completely before slicing. Store airtight at room temperature.