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+ servings
Bread loaf on a cooling rack.
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5 from 2 votes

Beer Bread

A quick and easy bread made using only three ingredients, using beer to replace yeast and water.
Course Baking
Cuisine British
Keyword beer bread
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 199kcal



  • Preheat your oven to 180 degrees Celsius.
  • Gather together your bottle of beer, 350 g self-raising flour and 4 tbsp caster sugar.
  • Sift the flour into a large bowl, then stir in the sugar. Pour in the beer. It will fizz up!
  • Stir with a wooden spoon until well mixed, it will bubble as you do this. It will be a runny sticky mixture.
  • If adding any extras like herbs, spices, cheese etc, stir them in now.
  • Lightly oil a large loaf tin (2 lb / 1 kg).
  • Pour the bread batter into the oiled tin. Sprinkle over a little cayenne pepper to add colour (optional).
  • Bake for 45-50 minutes until golden brown and cooked through. It may rise into odd shapes from the action of the beer.
  • To check the bread is cooked through you can test with a cake tester/skewer (make sure it comes out clean and dry) or use a food thermometer to check the internal temperature has reached around 90 degrees Celsius.
  • Remove from the oven, leave in the tin for 5 minutes approx to cool slightly, then remove from the tin and place on a cooling rack. Slice when cooled completely.



How to serve beer bread

Your loaf will be a rustic style loaf with a crisp crust and a soft centre. It works well on the side of soups or stews, buttered or plain, and is lovely made into doorstop sandwiches with your chosen fillings or with melted cheese as grilled cheese sandwiches.
It is best used within a couple of days of baking.


Calories: 199kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Calcium: 8mg | Iron: 1mg