This homemade beer bread is the ultimate no-fuss loaf — golden and buttery on the outside, soft and fluffy on the inside. Sharp cheddar and rosemary add savory depth, while honey balances it with a subtle sweetness. With no yeast and no kneading required, it comes together in minutes and bakes into a rustic, sliceable loaf perfect for soups, chili nights or simply warm with a drizzle of hot honey.
Homemade Beer Bread
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Ingredients
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 tsp. dried rosemary crushed
- 1/2 cup sharp cheddar shredded
- 12 oz. bottle of beer
- 3 Tbsp. honey
- 1/4 cup unsalted butter melted
- Hot honey to drizzle
Instructions
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Preheat oven to 350 degrees F.
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Lightly grease 9×5-in. loaf pan. Line it with parchment paper, leaving overhang on two long sides to create sling for easy removal.
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In large bowl, whisk together flour, salt, baking powder, rosemary and cheddar.
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Pour beer and honey into dry ingredients and stir gently until combined. Do not overmix. The batter will be thick.
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Pour 2 tablespoons of melted butter into lined loaf pan. Spoon batter into pan and spread evenly. Pour remaining 2 tablespoons of melted butter over top.
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Bake for 40 – 45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
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Let cool in pan for 10–15 minutes. Lift out using the parchment sling and transfer to wire rack. Cool at least 20 minutes before slicing.
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Slice with serrated knife and drizzle with warm hot honey before serving if desired.
Notes
Nutrition
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