Quick and easy to make, this beer bread has slight beer aroma, rich flavour and crunchy crust. Baked with self-raising flour, this recipe is great to have as back up, if you don’t fancy baking yeasted beer bread or don’t have much time.
Why bake this recipe?
- Quick recipe
- Easy to put together – perfect for beginners
- No-kneading required
- No-proving time (bakes straightaway)
- Uses self-raising flour (no need for bread flour)
- No yeast
Tips on making this quick beer bread
- If you don’t have self-raising flour, use plain flour with about 3 teaspoons of baking powder. It might sound like a lot of raising agent, but the bread needs it. Don’t worry you won’t be able to tell the baking powder from the taste of the bread.
- Don’t over mix or knead too much this bread. The quicker you put this bread, the better the rise. In a way, this beer bread with self-raising flour is very similar to the traditional soda bread.
- Use any beer you have. All alcohol will disappear as you bake the bread, so you don’t need to worry about getting tipsy from eating this bread.
- Split the recipe dough into two or three pieces and make smaller bread rounds to bake them quicker. Perfect if you are pushed for time or want smaller bread to perhaps share with your family or friends.
More bread recipes
- Traditional Soda Bread recipe (wholemeal) >>
- Kentish soft rolls (Huffkins) >>
- Quick Dinner Bread Rolls >>
- Easy Tortilla Wraps >>
Beer Bread (Quick version with self-raising flour)
- 500 grams self-raising flour white or wholemeal or mix
- 1 1/2 teaspoons dark sugar molases or date syrup
- 1 1/2 teaspoon salt or to taste
- 330 ml beer of your choice
- Measure out the flour, salt and sugar in to a large bowl and mix together
- Pour in the beer and stir to combine everything together.
- Turn on to your kitchen work top and briefly knead or bring together to form a loaf. Add more beer if the dough feels very dry.
- Place on to a baking tray and immediately place in a pre-heated oven.
- Bake for about 35-40 minutes on 200 C or gas mark 6 or 400 F
- Test when the bread is done by piercing it with a woden skewer
- Cool on a wired rack