Listen up, folks – this bread's a real keeper. Been making it for years, and it never fails to hit the spot. You won't need any fancy equipment or complicated techniques here.
Just grab yourself 3 cups of regular flour, a tablespoon each of dried thyme and rosemary (fresh works too if you've got some in the garden), and a teaspoon of garlic powder.
Now, the fun part – crack open a bottle of beer, any kind will do, but I find a good sturdy ale gives the best flavor.
Mix everything together in a bowl until it looks shaggy – don't fuss with it too much. No kneading needed, which is why I love this recipe on busy days.
Pop it in a greased loaf pan and stick it in the oven.
The smell when it's baking will bring back memories of old-fashioned kitchens, and before you know it, you'll have a crusty, golden loaf that's perfect with a bowl of soup or just slathered with butter while it's still warm.
I've been serving this at family dinners for decades, and it's never let me down. Simple, reliable, and tastes like it took way more effort than it actually did.
Recipe
Beer bread is a quick and easy alternative to traditional yeast breads, requiring no kneading or proofing time. The carbonation in beer acts as a leavening agent, while the alcohol evaporates during baking, leaving behind a rich, malty flavor that complements the herbs perfectly.
This savory herbed version elevates the basic beer bread recipe by incorporating aromatic dried herbs and garlic, creating a rustic loaf that pairs wonderfully with soups, stews, or simply enjoyed with butter. The crispy crust and tender crumb make it an ideal choice for both novice and experienced bakers.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon dried mixed herbs (thyme, rosemary, oregano)
- 1 teaspoon garlic powder
- 12 ounces beer (room temperature)
- 4 tablespoons melted butter, divided
- 1 teaspoon coarse sea salt (for topping)
Preheat oven to 375°F (190°C). In a large bowl, combine flour, baking powder, salt, sugar, herbs, and garlic powder. Pour in the beer and 2 tablespoons of melted butter, stirring until just combined. Transfer the batter to a greased 9×5-inch loaf pan.
Pour remaining melted butter over the top and sprinkle with coarse sea salt. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing.
For best results, avoid overmixing the batter as this can lead to a tough texture. The type of beer used will affect the final flavor – lighter beers produce a milder taste, while darker ales create a more robust, malty profile. The bread is best served warm and should be consumed within 2-3 days, stored in an airtight container at room temperature.
A hearty loaf of beer bread bridges the gap between traditional baking and modern convenience. This herbaceous version builds on the classic beer bread formula – which emerged during the American Great Depression as a way to make bread without yeast – by incorporating fresh herbs for an aromatic twist.
The carbonation in beer acts as the leavening agent, eliminating the need for yeast while creating a rustic, dense crumb structure.
The entire loaf comes together in under an hour, making it an ideal accompaniment for soups and stews, or simply enjoyed warm with a generous spread of butter.
Conclusion
Simple as can be – this beer bread's a real keeper. Mix 3 cups of all-purpose flour with a bottle of amber ale (12 ounces), and you've got yourself a proper loaf without any fussy yeast business. Pop it in at 375°F and let it do its thing for 45 minutes. The crust turns a lovely golden-brown, and those herbs scattered through make every slice worth waiting for. Been baking bread for 40 years, and I tell you what – sometimes the straightforward recipes are the best ones. No need to spend all day watching dough rise when you can get honest-to-goodness fresh bread on the table in under an hour. Just like my mother used to say: good bread doesn't need to be complicated.