Here is a recipe for incredibly easy two-ingredient beer bread, adapted for the slow cooker. It comes out with a soft, almost cake-like interior and a tender crust.
The Magic of Two Ingredients
This works on a very simple principle: the beer provides the liquid and the leavening (carbonation). The self-rising flour provides the flour and the leavening agents (baking powder and salt). That’s it!
Ingredients:
-
3 cups Self-Rising Flour
-
1 (12 oz) can or bottle of Beer (any kind will work, see notes below)
Important Note on Flour: You must use self-rising flour for this recipe. It is not the same as all-purpose flour. If you only have all-purpose flour, you can make your own self-rising flour: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk it together thoroughly. For this recipe, you’d need 3 cups AP flour + 4.5 tsp baking powder + 1.5 tsp salt.
Instructions
1. Prepare the Slow Cooker:
-
Line the inside of your slow cooker (a 4-6 quart round or oval works best) with a piece of parchment paper. This is the best “non-stick” spray there is for this bread.
-
Don’t worry about making it perfect; just press the paper in so it lines the bottom and goes up the sides. This creates a sling that will allow you to lift the bread out easily later.
-
Alternatively, you can generously grease the inside of the slow cooker with butter or non-stick spray. The parchment paper method is highly recommended for easiest removal.
2. Mix the Dough:
-
In a large mixing bowl, add the 3 cups of self-rising flour.
-
Slowly pour in the beer. Stir with a sturdy spoon or spatula until just combined. The dough will be thick, shaggy, and a little sticky. Do not overmix! Just mix until no dry streaks of flour remain. It will look a bit like a lumpy biscuit dough.
3. Transfer to Slow Cooker:
-
Scrape the dough mixture into the parchment-lined slow cooker. Use the back of your spoon or slightly wet your fingers (to prevent sticking) to gently pat it down into an even, round loaf shape.
4. Cook:
-
Place the lid on the slow cooker.
-
Cook on HIGH for 2 to 2 1/2 hours.
-
Cooking Time Note: All slow cookers are a little different. It’s done when the top of the bread is set, feels firm to the touch (it won’t brown on top), and a toothpick or skewer inserted into the center comes out clean or with just a few dry crumbs.
-
Check it at the 2-hour mark to gauge its progress.
5. Optional Crispy Crust (Highly Recommended):
-
The slow cooker makes the bread soft all over. For a more traditional bread crust, you have two easy options:
-
Broiler Method: Turn your oven’s broiler to high. Using the parchment sling, carefully lift the bread out of the slow cooker. Place the loaf on a baking sheet. Broil for 2-4 minutes, watching it very closely, until the top is golden brown and toasty.
-
Oven/Toaster Oven Method: Preheat your oven or toaster oven to 400°F (200°C). Transfer the bread to a baking sheet and bake for 5-10 minutes until the crust is lightly golden and crisp.
-
6. Cool and Serve:
-
Let the bread cool on a wire rack for at least 10-15 minutes before slicing. This allows the inside to finish setting. Slice and serve warm with butter!
Tips for Beer Choice
The type of beer you use will change the flavor of the bread, so have fun with it!
-
Light Lager (e.g., Budweiser, Coors, Corona): Yields a very mild, classic “beer bread” flavor. A safe and delicious choice.
-
Ale or IPA: Adds more noticeable “beery” and hoppy flavors. An IPA can add a pleasant bitterness that balances the bread’s softness.
-
Stout or Porter (e.g., Guinness): Creates a darker, richer bread with deep, malty, coffee-like notes. Fantastic served with hearty stews or soups.
-
Gluten-Free Beer: This recipe works well with gluten-free beer and a gluten-free self-rising flour blend.
Enjoy your impossibly easy slow cooker beer bread