This southern beer bread is a great bread for sandwiches!

Matt Jenner

Contributing Writer

If the thought of baking bread has always prevented you from giving it a shot, fear no more! This simple bread is made with lager beer, which helps assist the fermentation process of the bread. The fermentation that occurs is what helps cause the bubbles to appear in the bread, and helps the bread rise. Melted butter poured overtop gives the crust a golden brown color.
Like all bread recipes, the usual flour, baking powder, and salt are used. However, in the recipe below, beer is used as a substitute for yeast. This bread comes out crumbly and slightly dense, so it's perfect to slice and use for sandwiches, stuffing, or even French toast. Plus, the whole loaf can be ready in just over an hour!

Cooktop Cove

Southern Beer Bread

6-8

5 mins

60 mins

1 hr 20 mins

3 cups all-purpose flour, sifted

3 teaspoons baking powder

1 teaspoon salt

¼ cup white sugar

1 can (12 oz) lager beer

⅓ cup butter, melted

Preheat the oven to 375°F. Prepare a bread pan by greasing it with non-stick cooking spray or coating lightly with butter or oil.

In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Blend to combine.

Add the beer to the mixing bowl, mixing frequently, until a batter is formed.

Transfer the batter into the bread pan. Pour the melted butter over top the batter.

Place bread pan in the oven and let bake until the bread is fully formed and the crust is golden brown, about 60 mins.

Remove pan from the oven, carefully remove the bread, and place on a cooling rack. Allow bread to cool and set for 15 mins.

Once cooled, keep whole and slice the bread "to order," using a sharp serrated knife. Cut your desired thickness for slices, and keep stored in the fridge.

Pro-tip: For a softer crust, mix the butter into the batter instead of pouring over top.

Resources

Print this recipe