Rye Free Beer Bread

Total time1 hr 15 min

Prep time10 min

Cook time55 min

There is something deeply satisfying about a loaf of bread that comes together with just a bowl, a spatula, and a handful of pantry staples. This one skips yeast entirely — the beer does the heavy lifting, giving the crumb a gentle lift and a subtle, malty depth that makes every slice taste like it came from a proper bakery. All-purpose flour keeps things completely rye-free, so anyone navigating that sensitivity can dig in without a second thought. The melted butter poured over the top before baking creates a golden, slightly crispy crust that is honestly the best part. Because the batter is intentionally thick and shaggy, there is very little technique involved — just stir until the flour disappears and let the oven do the rest. It is the kind of bread that pairs beautifully with soups, stews, or a generous smear of salted butter straight from the rack.

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Ingredients

8 servings

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp baking powder
1 tsp salt
3 tbsp granulated sugar
1 can (12 oz) beer, at room temperature
3 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

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