Southern Beer Bread

Name: Southern Beer Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 servings
Cuisine: Southern
Ingredients: 3 cups (360 g) self-rising flour, spooned into the cup and leveled; ¼ cup (50 g) granulated sugar; 12 fl oz (1 bottle or can) (355 ml) beer (lager or ale), at room temperature or cold, not flat; 4 tbsp (57 g) unsalted butter, melted and slightly cooled, for the batter; 1 tbsp (14 g) unsalted butter, softened, for greasing the pan; 2 tbsp (28 g) unsalted butter, melted, for brushing the top

From the MyKitchenBank Kitchen

A no-yeast, no-knead loaf with a crisp, buttery golden crust and a tender, slightly tangy crumb. It takes about 10 minutes to mix and uses only four ingredients, plus extra butter for the pan and the top.

Prep: 10 min
Cook: 50 min
Wait: 25 min
Total: 1 hr 25 min
Makes: 1 loaf (10 slices)

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Steps

Before you start

Use self-rising flour that is fresh (opened within about 6 months). Old flour has weak leavening and gives a dense loaf.
Measure the flour by spooning it into the cup and leveling it off, or weigh it. Scooping packs in too much flour and makes the bread dry.
Any lager, ale or pale beer works. Dark beers give a stronger, maltier flavor. Cold beer is fine, and a freshly poured beer with foam is fine too.
Melt all the butter before you start and keep it warm but not hot.

1
Preheat and grease panOven 375°F / 190°C
- Set a rack in the middle of the oven and preheat to 375°F (190°C).
- Rub the 1 tablespoon softened butter over the bottom and sides of a 9×5-inch (23×13 cm) metal loaf pan, getting into the corners.
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Ready when: Pan has a thin, even sheen of butter with no bare spots.
Tip: Glass and dark pans brown faster. If you use one, check the loaf 5 minutes early.
2
Melt the butter
- Melt the 4 tablespoons butter for the batter and the 2 tablespoons butter for the top together in a small saucepan over low heat, or in the microwave in 20-second bursts.
- Pour 2 tablespoons into a small cup for the topping and leave the rest for the batter.
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Ready when: Butter is fully liquid and warm, not sizzling.
Tip: Let the batter butter cool for a few minutes so it doesn't flatten the beer's fizz.
3
Mix dry ingredients
- In a large bowl, whisk or stir together the 3 cups (360 g) self-rising flour and ¼ cup (50 g) sugar for about 20 seconds, until the sugar is evenly spread through the flour.
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Ready when: No clumps of sugar or flour are visible.
4
Add beer and butter
- Pour the 12 fl oz (355 ml) beer and the 2 tablespoons butter reserved for the batter over the flour.
- Stir with a spatula for about 15 strokes, just until no dry flour remains.
- The batter will be thick, sticky and lumpy, more like a very thick muffin batter than a dough.
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Ready when: No dry streaks of flour remain, and a few small lumps are fine.
Tip: Don't overmix. Overmixing develops gluten and makes the loaf tough and gummy.
5
Fill the pan
- Scrape the batter into the prepared pan and spread it level with the back of the spatula.
- It should fill the pan about two-thirds full.
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Ready when: Batter is evenly spread into the corners with a roughly flat top.
Tip: Work promptly. The leavening starts working as soon as the beer hits the flour.
6
Butter the top
- Pour or brush half of the reserved melted butter (about 1 tablespoon) over the surface of the batter.
- This helps the top turn deep golden brown and crisp.
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Ready when: Surface is glossy and evenly coated.
Tip: Save the remaining butter for after the bake.
7
Bake the loafOven 375°F / 190°C
- Bake on the middle rack at 375°F (190°C) for 45 to 55 minutes.
- At the 30-minute mark, rotate the pan front to back if your oven bakes unevenly.
- If the top is browning too fast, tent it loosely with foil for the last 10 minutes.
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Ready when: The crust is deep golden brown, a toothpick in the center comes out clean, and the internal temperature reads 200–205°F (93–96°C).
Tip: Don't open the oven before 30 minutes. Opening early can make the loaf sink.
8
Brush with butter
- As soon as the pan comes out of the oven, brush the remaining 1 tablespoon melted butter over the hot top crust.
- Rewarm the butter for a few seconds if it has solidified.
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Ready when: The crust looks shiny and is evenly coated.
9
Cool and unmold
- Let the loaf rest in the pan for 10 minutes.
- Run a thin knife around the edges, turn the loaf out onto a wire rack, and let it cool right side up for at least 15 more minutes.
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Ready when: The loaf is warm rather than steaming hot and feels firm when pressed on the sides.
Tip: Don't leave the loaf in the pan longer than 10 minutes, or steam will soften the bottom crust.
10
Slice and serve
- Slice with a serrated knife into 10 slices about ¾ inch (2 cm) thick, using a gentle sawing motion.
- Serve warm with butter, honey or jam, or alongside soup, chili or barbecue.
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Ready when: Slices hold together with a tender, even crumb.

Good to know

Tips

Stir only until the flour disappears. A lumpy, sticky batter makes the most tender bread.
For a sweeter, more cake-like loaf, add up to 2 more tablespoons sugar. For a savory loaf, fold in ½ cup shredded sharp cheddar and 1 teaspoon dried herbs with the dry ingredients.
Lighter beers give a mild flavor and darker beers give a stronger malt and bitter flavor. Choose a beer you would enjoy drinking.
Use a metal pan and the middle rack for an evenly browned crust and a fully baked center.

Make ahead

"Measure the flour and sugar into the bowl up to 1 day ahead and cover. Add the beer and butter just before baking, since the beer's carbonation and the leavening begin working as soon as they are mixed. The baked loaf can be made up to 1 day ahead and rewarmed."

Storage & reheating

"Room temperature: wrap tightly or keep in an airtight bag for up to 2 days. Refrigerator: up to 5 days, though it will dry out faster. Freezer: wrap whole or sliced loaf in plastic and foil for up to 3 months and thaw at room temperature. To reheat, wrap in foil and warm at 350°F (175°C) for 10–15 minutes, or toast individual slices."

Substitutions

self-rising flour → 3 cups (360 g) all-purpose flour plus 4½ tsp baking powder and ¾ tsp fine salt. Whisk the baking powder and salt into the flour well. This gives the same result as store-bought self-rising flour.
beer (lager or ale) → Non-alcoholic beer or plain sparkling water. Non-alcoholic beer keeps most of the flavor. Sparkling water gives a milder loaf with less yeasty tang.
granulated sugar → Honey or light brown sugar, same weight. Brown sugar adds a slight molasses note and a darker crust. Honey makes the batter a little stickier.
unsalted butter → Salted butter. Self-rising flour already contains salt, so unsalted is best, but salted works and gives a slightly saltier loaf.