BEER BREAD {NO YEAST BREAD}
A big part of sheltering-in-place involves back-to-basics comfort food baking, and homemade bread tops the list. But our collective baking has put tremendous pressure on the supply of baking essentials. In grocery stores across the country, flour and yeast are in short supply and in many cases cannot be found. But with this recipe, you can make homemade bread without yeast.
Beer bread is one of the easiest types of bread you can make. A simple quick bread, it only requires a few basic ingredients and it doesn’t use yeast. Most beer bread recipes call for self-rising flour. If you don’t have that ingredient on hand, you can make your own self-rising flour by adding 1 ½ teaspoons of baking powder and ¼ teaspoon salt to each cup of pastry flour called for in a recipe. It’s best to use pastry flour because of its lower protein content, but all-purpose flour will work in a pinch.
BEER BREAD {NO YEAST BREAD}
Serves 8 to 10
Beer bread only requires a few basic pantry staples and it doesn’t use yeast. This bread is not the chewy bread you’d expect from a traditional homemade yeasted-bread loaf. It’s moist, but its texture is a little crumbly. Like sourdough, it has a slightly bitter aftertaste.
3 cups pastry flour (substitute all-purpose flour if pastry flour is not available)
4 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1/4 cup melted butter
1 12oz can of beer (1 1/2 cups)
1. Preheat the oven 375F. Line a 9×5 loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the melted butter and beer and stir gently to combine. A few lumps of butter will remain.
3. Pour the batter into the prepared pan. Bake until lightly golden brown and a toothpick inserted into the top of the loaf comes out clean, 45 to 50 minutes.
4. Let the bread cool for 5 minutes, then remove from the pan and cool fully on a wire rack. Store tightly, wrapped in plastic wrap, for up to 3 days or in the freezer for up to one month.
- 3 cups pastry flour (substitute all-purpose flour if pastry flour is not available)
- 4½ teaspoons baking powder
- ¾ teaspoon salt
- 3 tablespoons sugar
- ¼ cup melted butter
- 1 12oz can of beer (1½ cups)
- Preheat the oven 375F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the melted butter and beer and stir gently to combine. A few lumps of butter will remain.
- Pour the batter into the prepared pan. Bake until lightly golden brown and a toothpick inserted into the top of the loaf comes out clean, 45 to 50 minutes.
- Let the bread cool for 5 minutes, then remove from the pan and cool fully on a wire rack. Store tightly, wrapped in plastic wrap, for up to 3 days or in the freezer for up to one month.
