Beer Bread


  • 3 c. self-rising flour
  • 3 tbsp. sugar
  • 12 oz. fluid beer, at room temperature
  • 4 tbsp. butter, melted


  1. Grease a 9 x 5 loaf pan with shortening. Preheat oven to 350ºF.
  2. Stir flour and sugar together. Pour in beer and stir until foaming subsides and flour is incorporated. Spoon into prepared pan and bake for 50–60 minutes until a toothpick comes out clean or an instant-read thermometer reads about 190ºF.
  3. Immediately remove from pan and set on a wire rack on top of a rimmed baking sheet. Pour melted butter over the top and brush sides.
  4. Let bread cool for 15 minutes or so, then serve warm. Once the bread is completely cooled, it can be sliced to use for sandwiches, toasted, or served plain.

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