This beer bread recipe was brought to light from Sarah Hatfield of No Whey, Mama…
“It looks as if the make-your-own self-rising flour measurements are 1 cup flour + 1 teaspoon baking powder + 1/2 teaspoon salt = 1 cup self-rising flour. I’m going to try to make my own self-rising whole wheat flour and see how it turns out.
Since the Rolling Rock buyout, I’ve changed my Pennsylvania beer allegiance to Yuengling. When I made the bread this weekend, I used Yuengling Black & Tan, which gave it an enjoyably bitter beer flavor.”
She later noted a lighter beer would be best if this bread will be served to kids. Never fear, the alcohol is baked away!
Special Diet Notes: Beer Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
- 3 cups self-rising flour
- 3 tablespoons sugar
- 12 ounces of beer
- Preheat oven to 375 degrees. Spray a loaf pan with cooking spray. Mix all the ingredients together. Pour into the loaf pan and bake for an hour.
- You can also mix in herbs or sesame seeds or whatever you want.