Beer Bread with 4 Ingredients
Beer Bread and Beer Bread Rolls are so simple to make with 4 ingredients. No yeast, no rise, and no kneading required. Warm buttery bread on the table in an hour!
Servings: 14 Slices or 18 Rolls
- 3 cups Self Rising Flour
- 4 Tbsp Sugar
- 12 oz Beer, Non-alcoholic Beck's works also
- ¼ cup butter, melted
Add Ins for Rolls
- 3 Tbsp shredded Parmesan
- 1 Tbsp parsely leaf, roughly chopped
Instructions for Bread:
Preheat oven to 350°F
Lightly coat a loaf pan with non-stick spray or butter
Blend self-rising flour and sugar together. If using any other add-ins (like herbs or cheese) mix them in now.
Slowly pour in the beer. Allow mixture to sit for one minute
Mix to combine until just blended. Do not overmix.
Melt butter and set aside.
Add batter to prepared pan. Cook for 45 minutes.Remove bread from the oven and pour melted butter over the top of the bread.Return to oven and bake for 15 more minutes.
Remove from the oven and allow to cool on a wire rack for at least 15-minutes before removing from pan and slicing.
Store at room temperature, tightly wrapped, for about 3 days.
Instructions for Beer Bread Dinner Rolls:
Grease 2 round, 2 square or 1 large rectangle baking dish with non-stick spray or butter.
Make rolls by dropping rounds of about 3 tablespoons into pan. It's ok if the rolls are touching. The dough is sticky so you may need to flour your hands to shape rolls. Bake for 20 minutes. Remove from oven and drizzle melted butter over the rolls.Sprinkle shredded parmesan and chopped parsley.
Bake for an additional 15 minutes.
Remove from the oven and let cool for 10 minutes before serving.
Serving: 14g | Calories: 149kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 102IU | Calcium: 6mg | Iron: 1mg