I always have some self-rising flour on board and certainly Stephen always has a good stock of beer, so this recipe is an easy go-to for quick, freshly baked bread.
This recipe is a no-brainer and you can easily change the flavor of beer bread by using different beer or adding ingredients:
- Using a stout or dark beer will make the bread darker with a slightly more yeasty flavor.
- Pumpkin ale beer with a little extra sugar and pumpkin seeds adds a fun fall taste.
- Adding 1 cup of grated cheddar cheese with celery, sweet corn, parsley, italian herbs, sun-dried tomato, chives, or a combination of those tasty bits will give a more savory taste.
You can literally add anything you fancy. It is hard to mess up. The bread has a crisp crust and is chewy inside. It makes a delicious side for pasta or BBQ. Beer bread is so, so easy to make with flour, beer, and sugar, but I found that self-rising flour tends to deliver a better result. I sometimes just serve the plain fresh warm bread with a mixture of marmite and butter or honey and butter.
Give it a try and let me know what you think!
3 cups self-rising flour
2 tbsp granulated sugar
12 ounces beer (whatever kind you prefer)
2 tablespoons melted butter
- Preheat oven to 350F degrees.
- In a large bowl, add flour, sugar, and beer. Stir together until just blended. Don’t over-mix. The mixture will be lumpy.
- Pour into a greased bread loaf pan and bake for 50 minutes.
- Remove from oven and pour melted butter evenly on top of bread. Put back in oven and bake for another 10 minutes.