Get ready, I’m about to show you how to make the easiest bread you’ll ever make in your life. I’m serious here, peeps. And everyone who tastes it will rave about it and adore you and pronounce you an Iron Chef, and all the meanwhile you’ll be smirking inside at how ridiculously easy it is. Don’t worry, it’s our little secret. This 3-ingredient beer bread is not only laughably simple, it also happens to taste uh-maz-ing.
This beer bread is moist with a hint of sweet, and it has this incredibly toothsome quality to it—and when I say “toothsome,” what I really mean is that you can really sink your teeth into it. And I looovvee sink-your-teeth-into-it kind of desserts. I actually don’t even know if this beer bread counts as a dessert… somewhere in-between maybe? Oh well. It hits the sweet spot for me. Are you ready?
All you have to do is first, whisk together a cup of sugar and 10 cups of self-rising flour in a large mixing bowl. If you don’t have self-rising flour, here is what you use instead: ¼ cup + 1 tsp. baking powder, 1 T. salt, and 9 ¾ cup all-purpose flour.
Once your dry ingredients are mixed together, stir in 32 ounces of beer.
Me, being the dolt that I am, got side-tracked by taking pictures and forgot to whisk together the dry ingredients before I added the beer. Oh well. It shows you how bullet-proof this recipe is. You really can’t screw it up!
A note about the beer: the type of beer you use will slightly alter the color and flavor of your bread. I am actually not a beer-drinker myself, so if you are, you may know better what kind of beer you prefer. I used Guinness in this recipe, since I had some left over from cooking corned beef & cabbage on St. Patrick’s Day, so the bread turned out a dark, rich color and flavor. I’ve also used Foster’s before, which yielded a lighter, but just as delicious, bread. The actual recipe calls for Coors. So you decide!
Once the ingredients are all incorporated well, spoon the dough into three greased, large bread pans. Or if you’ve got mini loaf pans, use those! I like the little bite-sized bread slices they make. I think you can make about 7 mini loaves with this recipe. Fill the loaf pans about 2/3 of the way full.
Then just pop ‘em in the oven at 350° F until the tops are firm (~30 minutes if you’re using small loaf pans, or 40-45 minutes if you’re using large loaf pans).
My favorite way to eat this beer bread is with a good smear of raspberry butter (like the one here) on top, but you can serve them with plain butter, honey butter, jam, or nothing at all! Freeze the extra loaves and enjoy this beer bread every day, if you like!