Beer Bread #2

Five ingredients. No yeast. No kneading. No rising time. Stir flour, beer, baking powder, honey, and salt together in a bowl, spread it in a loaf pan, and bake. An hour later you’ve got a golden, crusty loaf with a dense, slightly crumbly crumb and a faint sweetness from the honey.

The beer does double duty here. Its carbonation provides some of the lift alongside the baking powder, and the malt flavor gives the bread a deeper, more complex taste than plain water ever could. As the alcohol bakes off, it leaves behind a subtle yeastiness that makes this taste more like “real” bread than a typical quick bread.

Don’t overthink the beer choice. A standard lager or pale ale works well. Darker beers like stouts or porters produce a heavier loaf with a more pronounced malty flavor. Light beers tend to make a milder, lighter crumb. Whatever’s in your fridge will work.

The batter will be thick and shaggy, nothing like a yeasted bread dough. Spread it evenly in the pan with a spatula. It won’t smooth itself out. Check at 45 minutes with a toothpick in the center. If it comes out clean, the bread is done.

Let it cool completely on a rack before slicing. Cutting into it warm is tempting but the crumb is still setting. Warm slices crumble apart.

Pro Tips

• Use room temperature beer. Cold beer slows the baking powder reaction and can make the bread denser.
• A tablespoon of melted butter brushed on top before baking gives the crust a golden shine and richer flavor.
• This bread is best the day it’s made. It dries out quickly since there’s no fat in the recipe. Toast leftovers.
• For a crisper crust, bake in a preheated cast iron skillet instead of a loaf pan.

Variations

• Cheese beer bread: Fold in a cup of shredded sharp cheddar and a teaspoon of garlic powder before baking.
• Herb version: Add a tablespoon each of dried rosemary and thyme to the flour for a savory loaf.
• Whole wheat blend: Replace one cup of all-purpose flour with whole wheat flour for a nuttier, heartier bread.