Looking for the best beer bread recipe in town? With Oktoberfest in full swing who doesn’t have beer on their mind?
This super quick beer bread recipe can be thrown together with ease and no rise time.
Just dump, stir, bake, and eat – what’s not to like about that?
Mix all the ingredients using one mixing bowl until well combined.
Yup! This is another one of my favourite one bowl wonders.
Who doesn’t love an easy cleanup?
Once you have placed everything in the bowl try not to over mix it and just stir until combined then pour into a greased bread pan.
If you’re someone that likes to add a topping on your bread feel free to sprinkle on some sesame seeds, onion or garlic flakes, poppy seeds or even one of my favs ‘everything but the bagel’ seasoning.
Look at that crust! This bread would be great for dipping in soups and stews and also just plain with some butter and honey slathered on it.
If you’re looking for other great but easy bread recipes, check out this Dutch Oven Bread recipe.
Enjoy!
xo, Zarine
Beer Bread
- 3½ cups spelt flour (all-purpose flour is fine too)
- 1 tbsp baking powder
- 1 teaspoon salt
- 1 tbsp sugar
- 2.5 cups beer (any kind)
- 2 tbsp butter (salted or unsalted)
- 1 teaspoon dried rosemary (optional)
- 1 teaspoon minced garlic (optional)
- 1 tbsp sesame seeds (optional)
Preheat the oven to 175C (350F) and grease a loaf pan.
Add all the dry ingredients to a large mixing bowl and stir together.
Beat the egg and add it to the dry ingredients along with the beer.
Add in the rosemary and garlic if desired. You can also use other herbs and spices too.
Mix all of the ingredients well until fully combined. The mixture will be similar to a brownie batter.
Pour bread batter into the greased loaf pan.
Sprinkle over the sesame seeds if you want them. Feel free to substitute with black sesame or poppy seeds.
Bake for 40 minutes.
Remove bread from oven and brush on top with the 2 tablespoons of butter (doesn’t have to be pre-melted).
Bake bread for another 10 to 15 minutes until the top is brown.
Remove from loaf pan and cool on a wire rack.
Slice it and eat it warm slathered in butter.
Store in a bread box for up to 3 days – if it lasts that long!
