Go Back
Easy 3-Ingredient Beer Bread Recipe (No Yeast!)

Easy 3-Ingredient Beer Bread Recipe (No Yeast!)

A quick, tender beer bread made without yeast, kneading, or rising time. Self-rising flour, sugar, and beer create a golden loaf with a soft crumb and delicious malty flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (about 360 g) Self-rising flour
  • 3 tablespoons Granulated sugar
  • 12 fluid ounces (355 ml) Beer, preferably at room temperature
Optional Finish
  • 1-2 tablespoons Melted butter, for brushing

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Grease a standard 9 x 5-inch loaf pan, or use an 8 1/2 x 4 1/2-inch pan for a taller loaf.
  2. Whisk the self-rising flour and granulated sugar together in a large mixing bowl.
  3. Pour in the beer and stir just until the dry ingredients are moistened. The batter should be thick and somewhat lumpy.
  4. Scrape the batter into the prepared loaf pan and smooth the top. Brush with melted butter if desired.
  5. Bake for 40 to 50 minutes, until the top is golden brown, a toothpick inserted in the center comes out clean, and the internal temperature is approximately 190 to 200°F (88 to 93°C).
  6. Cool the loaf in the pan for about 10 minutes, then transfer it to a rack. Slice while warm or wait until fully cooled.

Notes

Use self-rising flour because it supplies the baking powder and salt needed for the loaf. Choose a beer whose flavor you enjoy. A mild lager creates a neutral loaf, while an amber ale or stout gives a deeper malty taste. Store cooled bread tightly wrapped at room temperature for up to 2 days, or freeze slices for longer storage.