Beer Bread
Beer Bread is a foolproof, no-knead loaf that uses a standard can of beer as its leavening agent, combined with sharp cheddar cheese for savory depth. It bakes in under an hour with no rising time required.

Beer Bread is a foolproof, no-knead loaf that uses a standard can of beer as its leavening agent, combined with sharp cheddar cheese for savory depth. It bakes in under an hour with no rising time required.

Delivery in as fast as one hour.*
Prices vary by store
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Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9x5 loaf pan with butter. Set the remaining butter aside.
Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
Pour the rest of the melted butter on top of the bread dough.
Bake the bread for 45-50 minutes, or until deeply golden brown on top.
Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.
Store cooled bread wrapped in foil at room temperature for up to 2 days, or freeze for up to 3 months; reheat wrapped in foil at 350°F for 15 minutes.
Yes. Light lagers, pilsners, and ales all work well. Avoid heavily hopped IPAs or stouts, which can overpower the bread's flavor.
Baking powder is the leavening agent here, activated by the beer's carbonation and acidity, eliminating the need for yeast fermentation.
Omit the cheddar cheese and replace the 4 Tbsp butter with vegetable oil or dairy-free butter in equal amounts.
Bake until the crust is golden brown and a toothpick inserted in the center comes out clean, typically 45–50 minutes.
Mix the dough up to 2 hours ahead and refrigerate, then bake directly from cold—add 5–10 minutes to baking time.
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