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bake bread no yeast beer bread
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3 Ingredient Beer Bread (no yeast recipe)

You can bake bread with no yeast following this three-ingredient beer bread recipe. Easy and delicious--it's a classic recipe.
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Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 2 loaves
Course: Baking
Cuisine: American
Calories: 68
Ingredients Method Notes

Ingredients
  

  • 3 cups of self-rising flour
  • 3 tablespoons of sugar
  • 12 oz. room temperature beer

Method
 

  1. Add the flour and sugar to a glass mixing bowl. Do not use metal.
  2. Prepare two one-quart glass baking dishes or one 1.5 quart glass baking dish by spraying with non-stick cooking spray. (The shape does not matter, I like the look of the round loaf).
  3. Pop the top on your room temperature beer, and pour it over the flour. The beer is your bread yeast! Use a wooden spoon to stir until you have no lumps of flour or sugar. Dough will be very sticky and somewhat lumpy. That's okay, as it adds to the finished texture.
  4. Divide the beer bread dough in half and place each into one of the two prepared baking dishes. Cover the batter (I use the glass lids that go with my bowls. If you don't have lids, you may use plastic wrap).
  5. Let the beer bread batter rise for about 30 minutes; it will roughly double in size.
  6. Preheat your oven to 350 as the bread leavens.
  7. After rising, bake the bread for 30 minutes at 350. Set a timer. At the 30-minute "ding," crank the heat up to 400 for the last ten minutes.
  8. Your bread will become light brown and the crust will crack a bit as steam escapes during baking. That's normal.
  9. Remove your bread, cool, and enjoy! You have successfully baked bread without any separate yeast purchase.

Notes

Hints:

  • If you'd like a browner or softer top, you can melt a couple of tablespoons of butter and brush the top of the bread with it when you up the heat to 400 degrees.
  • Find yourself without self-rising flour? 3 cups of flour plus 6 teaspoons of baking powder will be your substitution.
  • The beer must be fresh and poured into the batter at room temperature for it to activate the yeast and make your bread rise, no exceptions!
  • For the calorie info attached--I typically cut each loaf into 12 slices to control my portion sizes. Of course, this count changes if you slice thicker pieces of bread.