Celery Free Classic Beer Bread
There is something deeply satisfying about pulling a golden, rustic loaf out of the oven knowing you made it with just a handful of pantry staples. The beer does the heavy lifting here, reacting with the baking powder to give the bread its lift and a subtle malty depth that yeast breads take hours to develop. A drizzle of melted butter over the top before baking creates a crust that is rich, crackly, and absolutely irresistible. The batter comes together in one bowl with no kneading, no proofing, and no complicated steps — just stir, pour, and bake. Every single ingredient in this loaf is naturally free from celery and celery derivatives, so there is nothing to scrutinize on a label or swap out. It slices beautifully once cooled and works just as well alongside a bowl of soup as it does toasted with butter the next morning.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 can (12 oz) beer, at room temperature
- 3 tbsp unsalted butter, melted
For topping
- 1 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, sugar, and salt until evenly combined.
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