The Best Thing Since Sliced Bread

I have always been intrigued by cooking. Baking, not so much. That all changed in December. Not too sure what it was that caused me to grab some flour and a large mixing bowl. Probably the fact that I have decided to stop buying processed foods and prefer to be in complete control of what I put into my body. Also, most of the better tasting breads at the store contain eggs or milk. So annoying!

Baking is so awesome because you get to see science in action and it usually only requires one bowl. Not to mention, everyone is always wowed by freshly baked bread. Let them think it’s a total chore to make. It makes you look like a kitchen hero. And a genius. Beware, though, I gained 5 pounds in a month because of all the delicious breads and pizzas I was baking. Took another half of a month to lose the weight. Lesson learned, share your creations!

For this quick and easy bread, you will need 3 cups of all-purpose flour, 3 teaspoons of baking powder, a pinch or two of salt, 1 12-ounce can of beer, and 1/2 a cup of sugar. I usually omit the sugar, but I made this batch for my friend’s family and they love their sugar. I have actually made this twice for them in the past week and reduced the sugar to 1/4 of a cup the second time. I didn’t hear any complaints. My friend liked it better the second time. Watching people’s taste change when they make positive life changes is always a win! If only I could talk myself out of my love affair with salt. It’s a work in progress.

All you do is sift the dry ingredients into a large bowl, add the beer, mix until a dough forms. You might need to add more flour while mixing You want the dough to pull away from the sides of the bowl. Let it rest for 10 minutes while the oven heats up to 350° F.

After 10 minutes, place the dough in a well-oiled loaf pan. Wet your hands and smooth out the top. Slice through the top of the loaf, about 1 inch deep. Pop this in the oven for 45 minutes. After 30 minutes, brush olive oil or melted plant-based butter over the top and sprinkle with coarse sea salt. You can skip this step, but it makes for a lovely crust.


After 45 minutes, take the bread out and allow it to cool for at least an hour before slicing. I served this with black beans, and it was a hit!


I have made this recipe with all kinds of beer and find a light beer to work well when making this for a family with children or people that do not drink beer. It tastes great with a dark beer, too, but depending upon the beer used, it might be too hoppy or bitter for some.


  • 3 cups of all-purpose flour
  • 3 teaspoons of baking powder
  • 1/4-1/2 a cup of sugar (optional)
  • pinch or two of salt
  • 1 12-ounce can or bottle of beer
  • olive oil or melted butter (optional)
  • coarse sea salt (optional)

Sift the dry ingredients into a large bowl.

Add the beer and mix to form a dough. It is ready when the dough pulls away from the sides of the bowl. You might have to add more flour.

Preheat oven to 350° F and allow the dough to rest for 10 minutes.

Place dough in a well-oiled loaf pan and smooth the top with wet hands.

Cut a slit lengthwise, about an inch deep, through the loaf.

Bake for 45 minutes.

After 30 minutes, brush the top with oil or butter and sprinkle with salt if desired.




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