I don’t buy bread anymore! 🍞✨ No kneading, no eggs, no butter — just the easiest and cheapest homemade bread ever! 🙌

 

Recipe: No-Knead Beer Bread

Ingredients

• 3 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1–4 tablespoons sugar, depending on sweetness preference

• 1 (12 oz / 355 ml) can or bottle of beer (any kind)

• 4 tablespoons melted butter (optional—but HIGHLY recommended)

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Why This Works (The Science!)

No-knead bread normally relies on slow fermentation to develop gluten and structure. But beer bread uses a different system:

✔ Beer acts as a liquid + flavor base

Carbonation and yeast by-products lighten the dough.  

✔ Baking powder gives lift

This replaces traditional yeast.  

✔ Sugar feeds the chemical reaction

More sugar = more browning + a more tender loaf.  

✔ Butter adds crisp edges + soft crumb

Pouring melted butter on top creates a “butter crust.”

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⭐ Step-by-Step Instructions (Highly Detailed)

Step 1: Preheat the Oven

Set your oven to 375°F (190°C).
A properly preheated oven is key to giving the bread its initial lift.

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Step 2: Mix Your Dry Ingredients

In a large bowl:

• Add 3 cups flour.

• Add 3 teaspoons baking powder.

• Add 1 teaspoon salt.

• Add 1 to 4 tablespoons sugar.

Sweetness Guide:

• 1 tbsp → Savory, subtle

• 2 tbsp → Classic

• 3 tbsp → Sweet-ish

• 4 tbsp → Dessert-style, great with cinnamon

Use a whisk to combine thoroughly.
No kneading = thorough mixing is essential.

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Step 3: Add the Beer

Slowly pour your entire 12 oz beer into the dry mixture.

What Beer Should You Use?

Light beers

• Mild flavor

• Subtle bread taste

• Great for general use

Dark beers (stout/porter)

• Rich, deep flavor

• Slight chocolate/coffee notes

• Fantastic for winter bread

IPA

• Slight bitterness, more complex

• Pairs well with cheese breads

Wheat beers

• Soft, slightly sweet

• Excellent with honey variations

Non-alcoholic beer also works!

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Step 4: Stir Until Just Combined

Using a wooden spoon or spatula:

• Mix slowly

• Fold from bottom up

• Stop when there are no dry pockets

Dough Texture:

• Thick

• Sticky

• Rustic

• Not smooth—and that’s perfect

Do not overmix.
The less you stir, the more tender your crumb.

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Step 5: Transfer to a Greased Loaf Pan

• Use a standard 9x5 inch pan.

• Grease with spray, butter, or oil.

• Spread dough into the pan with a spatula.

It will look uneven and lumpy.
Good. That creates great texture.

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Step 6: Add Melted Butter on Top

Pour 4 tablespoons melted butter evenly across the top.

This creates:

• Golden brown crust

• Crispy edges

• Moist interior

• Signature “beer bread flavor”

You can skip this step, but your bread won’t be the same.

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Step 7: Bake for 45–55 Minutes

Place your loaf pan in the center of the oven.

Signs Your Bread Is Done:

• The top is golden brown

• A toothpick comes out clean

• Internal temp reaches ~190°F (88°C)

• The house smells incredible

If the crust is browning too fast, tent with foil.

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Step 8: Cool Before Slicing

Cool at least 10–15 minutes.

Cutting too early = gummy slices.

Cooling allows:

• Steam to escape

• Crumb to set

• Flavor to develop

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⭐ Result: Perfect Beer Bread

Your final loaf should be:

• Crusty on top

• Soft and moist inside

• Slightly dense but tender

• Full of aroma from the beer

• Beautifully golden from the butter

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Variations You Didn’t Know You Needed

1. Cheddar + Jalapeño Beer Bread

• Add 1 cup shredded cheddar

• Add 1–2 chopped jalapeños

• Use IPA or lager

• Absolute perfection with chili

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2. Honey Beer Bread

• Replace sugar with ¼ cup honey

• Use a wheat beer

• Drizzle honey on top after baking

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3. Garlic Herb Beer Bread

• Add 1 tsp garlic powder

• Add 1 tsp Italian seasoning

• Add ½ tsp onion powder

• Use light beer

Butter crust becomes garlic bread-level good.

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4. Cinnamon Sugar Beer Bread

• Add 1 tbsp cinnamon

• Increase sugar to 4 tbsp

• Sprinkle cinnamon sugar on top

Soft, sweet, tea-time bread.

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5. Everything Bagel-Style Beer Bread

• Add 3 tbsp everything bagel seasoning

• Sprinkle more on top before baking

Pairs amazingly with cream cheese.

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6. Cheesy Pull-Apart Version

Instead of loaf pan:

• Spoon dough into muffin tin

• Add cheese cubes in the middle

• Bake 20–25 minutes

Mini beer breads = addictive.

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⭐ Troubleshooting Guide

Bread too dense?

Possible reasons:

• Old baking powder

• Underbaked

• Overmixed

• Beer was flat

Bread too crumbly?

• Not enough liquid

• Too little fat

• Too much sugar

Bitter taste?

• Strong IPA

• Too much baking powder

Bottom burned?

• Pan placed too low

• Too much butter pooling

• Oven needs calibration

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⭐ Frequently Asked Questions

Can I make it without alcohol?

Yes! Use:

• Non-alcoholic beer

• Club soda

• Ginger ale

• Sparkling water

Can I use self-rising flour?

Yes.
Omit baking powder and salt.

Can I freeze it?

Absolutely.
Wrap tightly and freeze up to 3 months.

How do I store it?

• 2 days room temp

• 1 week fridge

• Reheat slices in toaster

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⭐ Serving Suggestions

With Meals:

• Soup

• Chili

• Pasta

• BBQ dishes

• Grilled meats

As a Snack:

• With butter

• With honey

• With jam

• With cream cheese

For Guests:

• Slice thick and serve warm