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3 … 2 … 1 … BEER BREAD Recipe

by Bob Johndrow

THREE: 3 cups of self-rising flour 
TWO: 2 tablespoons of sugar 
ONE: 1 12-ounce can/bottle of room-temperature beer 

INGREDIENTS 

  • 3 cups self-rising flour 
  • 2 tablespoons sugar 
  • 1  12-ounce bottle beer room temperature 

INSTRUCTIONS 

  1. Preheat oven to 350 degrees. 
  2. In a large bowl, combine self-rising flour and sugar. Pour beer over flour/sugar mixture and stir gently until combined. Dough will be very sticky. 
  3. Spray a loaf pan with cooking spray and transfer dough into loaf pan (8.5″x4.5″x2.5″). 
  4. Allow dough to rest in pan for 10 minutes. Dough will begin to rise. 
  5. Drizzle melted butter over the top, if desired. 
  6. Bake at 350 degrees for 50-55 minutes. Bread is fully baked when it resists pressure in the center. 
  7. Remove from oven and allow to rest for 5 minutes in the pan. Invert loaf onto a cooling rack. Allow to cool for 15 more minutes before serving. 

NOTES 

Beer Substitutions: The alcohol in beer is eliminated during the baking process. Non-alcoholic, carbonated beverages, can be substituted for the beer. Ginger beer is an excellent alternative. 

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