Breakfast

Beer Bread

A rustic, crusty quick bread made with just four ingredients: flour, baking powder, salt, and beer. The carbonation lifts the dough, creating an open crumb and tangy flavor that pairs perfectly with butter and cheese.

176calper serving 4gprotein 31gcarbs 3gfat 10min prep 45min cook 10serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Beer Bread — common questions

Can I make this ahead or freeze it?

Yes, wrap the completely cooled loaf in plastic wrap and foil; it keeps at room temperature for 2 days or frozen for up to 3 months. Slice and toast before serving.

What beer should I use?

Any beer works—lager, ale, IPA, or stout all produce a good loaf. The flavor profile changes slightly (darker beers are tangier), but all carbonated beer gives you the rise you need.

What's the most common mistake?

Overmixing the dough—it makes the crumb dense instead of open. Stir just until the flour is barely moistened and lumps remain; the dough will look shaggy.

Can I use a different pan?

Yes, an 8x4-inch loaf pan works fine—reduce bake time to 35–40 minutes. You can also shape it into a round on a baking sheet (a Dutch oven is ideal for extra crust).

What do I serve this with?

Serve warm with butter, or cooled with cheese, cured meats, or soup. It's excellent for breakfast toast or as a side to dinner.

How do I store and reheat leftovers?

Keep the cooled loaf wrapped at room temperature for 2 days. Slice and toast in a 375°F oven for 5 minutes, or in a toaster, to restore crispness.