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No kneading is required for this beer bread, loaded with bacon, cheddar, and more. It’s perfect for serving alongside soups or toasting up for a snack.
We love bread in our family. For a while I made bread multiple times a week, but the tasks of life prevented me from keeping that up.
I’m trying to get back to it, though, and the easiest way to ease into something is to take a shortcut or two along the way.
Beer bread is one kind of shortcut that is so flavorful no one will point fingers at you for skipping the kneading.
To make beer bread, simply stir together the dry ingredients, then add the beer.
Note that your beer will probably foam when pouring it into the bowl, so make sure you’re using a bowl that is large enough to prevent any spillage.
Don’t worry though: the foam will subside as you stir and create your dough.
This dough is thicker and stickier than a quick bread batter, yet not as firm as a traditional risen loaf.
Make sure you stir it enough so that no dry bits remain, scraping the sides of the bowl as needed. I like to use a sturdy silicone spatula for mixing; it’s also perfect for scraping the dough into the pan.
Although we do pour melted butter over the top of the dough, make sure to grease your loaf pan to prevent sticking.
If you prefer, you can also make this in a round cake pan, but start checking for doneness around 25 minutes.
A toothpick inserted into the center should come out clean, and the bread will be golden.
What kind of beer should I use for bread?
For this recipe I used Shiner Bock, but you can use nearly any kind of beer you have on hand.
I recommend not using a more expensive or special variety you might have been saving, and simply go with what you’ve got. (Save that stout for my beer and pretzel cupcakes.)
For those who are really into beer and how it can affect baking, check out my friend Lori’s book, Beer Bread. It’s an incredible resource with a variety of recipes for baking with beer.
What can I add to beer bread?
This is one kind of recipe that can be easily adjusted for your tastes.
While cheddar is a natural pairing for beer (and bacon!), you can also use gouda, parmesan, or pepper jack if you like a kick.
Want to keep it meat-free? Try adding finely chopped toasted walnuts or pecans in place of the bacon.
I love chives, but I’ve also made this bread using chopped fresh ramps. You could also use green onion, or sautéed chopped white onion.
Don’t have self-rising flour? I’ve also made this recipe with a 50/50 mix of white and whole wheat flours, plus 4 teaspoons baking powder.
My favorite recipes are always ones that can be used at any meal. This loaded beer bread is perfect alongside a hearty stew, as a quick snack, or toasted and served with eggs for breakfast.
Love no-knead breads like this? Try my cranberry soda bread!
Loaded Beer Bread
- 3 cups self-rising flour
- 2 cups shredded cheddar
- 1/2 cup chopped cooked bacon
- 1/4 cup chopped chives
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 12 ounces beer
- 4 tablespoons melted butter
- Preheat oven to 350°F. Grease a loaf pan or line with parchment paper and set aside.
- In a large bowl, whisk together dry ingredients. Stir in beer. The dough will be thick and sticky.
- Place dough into loaf pan, spreading evenly to reach the corners. Pour melted butter over the top.
- Bake for 50-60 minutes, until golden brown and deliciously aromatic. A toothpick inserted in the center will come out clean when done.
- If you don’t have self-rising flour, swap in 3 cups all-purpose flour (or 50/50 white/wheat) and 4 teaspoons baking soda.
- You can swap the chives for ramps, green onions, or sautéed onions.