Beer Bread {No Yeast Bread}
Beer bread only requires a few basic pantry staples and it doesn’t use yeast. This bread is not the chewy bread you'd expect from a traditional homemade yeasted-bread loaf. It's moist, but its texture is a little crumbly. Like sourdough, it has a slightly bitter aftertaste.
Serves: Serves 8
  • 3 cups pastry flour (substitute all-purpose flour if pastry flour is not available)
  • 4½ teaspoons baking powder
  • ¾ teaspoon salt
  • 3 tablespoons sugar
  • ¼ cup melted butter
  • 1 12oz can of beer (1½ cups)
  1. Preheat the oven 375F. Line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the melted butter and beer and stir gently to combine. A few lumps of butter will remain.
  3. Pour the batter into the prepared pan. Bake until lightly golden brown and a toothpick inserted into the top of the loaf comes out clean, 45 to 50 minutes.
  4. Let the bread cool for 5 minutes, then remove from the pan and cool fully on a wire rack. Store tightly, wrapped in plastic wrap, for up to 3 days or in the freezer for up to one month.
Recipe by Jennifer Tyler Lee at