Jenny’s 3-Ingredient Beer Bread
I love how we all had to stay home and be alone with our thoughts for awhile and everyone was like, “ABSOLUTELY NOT. I WILL LEARN HOW TO MAKE BREAD.”
I did just that (in case you missed it, you can check out my recipes for simple cinnamon rolls, better-than-the-restaurant cheddar bay biscuits, and my Grandma’s classic buttermilk biscuits here.)
After experimenting with several bread recipes, I wanted to share my absolute favorite one with you!
Most bread recipes are super-intimidating and require either yeast, a bread machine or a dough hook attachment for your electric mixer. This delicious recipe requires NONE of those things! There’s no rise time, no punching, and no kneading whatsoever.
I first looked into beer bread when I had a hard time finding yeast in the grocery store at the beginning of this COVID-19 pandemic. I read that since beer has yeast in it, it could be used as a baking agent.
The first recipe I tried called for only all-purpose flour, sugar and beer, but it didn’t rise (get all nice and fluffy) properly, so I added some baking powder and it turned out PERFECT.
Begin by preheating your oven to 375 degrees.
Grease a 9×5-inch loaf pan (if you don’t have a metal pan, don’t worry; I use a glass Pyrex dish and it works just as well.)
Into the oven in goes! Now comes the hardest part…waiting!
Bake at 375 degrees for one hour, and then remove the bread from the pan and let it cool on a rack.
Some other variations would be to add some cinnamon & raisins to the dough for a sweet treat, or some shredded cheddar cheese & garlic powder. This is also a delicious bread to use for French toast or Texas toast-esque garlic bread. Of course, you can never go wrong with keeping it basic: warm a slice in the microwave for about ten seconds and top with butter & jam…so much yum!
It will stay fresh in an airtight container or Ziploc bag for a week (if it lasts that long before being eaten, which it never does in my house.) You can also freeze it for up to three months.
If you try this recipe, I’d love to know! Take a picture and tag me on Instagram, @jennyperrybender.
