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I wasn’t even planning to make bread.
Honestly, I was just hungry and tired and not in the mood to make a real dinner. You know those evenings where your fridge is mostly condiments and a questionable lemon? That was me. Then I spotted a lone beer in the fridge and a half-bag of self-rising flour shoved behind a box of cereal, and something clicked.
Bread. I’d seen people talk about “beer bread” before, but it always sounded like one of those Pinterest things that ends in disappointment. But I figured — worst case, I waste a beer I wasn’t even going to drink.
Best case? I get bread.
So I mixed the two together, lined my slow cooker (which I usually forget I even own), and just… let it go. And two hours later? I had bread. Real, warm, crusty-on-the-outside, soft-on-the-inside bread. I actually laughed out loud. Like—how is this even real?
And that’s how I found my new go-to recipe.
So… Why Make This?
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No kneading. No rising. No yeast drama.
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You can walk away and forget about it. The slow cooker’s in charge.
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It smells like an actual bakery moved into your house.
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Feels homemade and cozy but takes less effort than making toast.
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It’s bread. That you made. With beer. That’s just cool.
Ingredients You’ll Need (Yes, Just Two)
3 cups self-rising flour
This is the kind that already has baking powder and salt mixed in. If you only have regular flour, don’t panic.
Here’s how to fake it:
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3 cups all-purpose flour
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4½ teaspoons baking powder
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¾ teaspoon salt
Just whisk that together and boom—DIY self-rising flour.
One 12 oz bottle or can of beer
Use whatever you’ve got. I’ve made this with a cheap lager, a random stout I couldn’t pronounce, and even a pumpkin ale left over from fall. They all worked.
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Light beer = subtle flavor
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Stout = richer, toastier bread
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Craft beer = fun surprises
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IPA = kind of bitter, but honestly not bad if you pair it with chili
No beer? You can use sparkling water or soda, but the flavor will be more neutral. Still works though!
Okay, Here’s How You Do It
1. Dump and stir
Pour the flour and beer into a mixing bowl and stir. That’s it. Just mix until it looks like thick, messy dough. It shouldn’t be smooth or fancy. If you’re sweating, you stirred too much.
2. Parchment it up
Line your slow cooker with parchment paper. Not wax paper. Not “eh I’ll just spray it with oil.” Trust me. You want that little sling of parchment to lift the bread out later.
I forgot once. Regretted it instantly. RIP, sad stuck loaf.
3. Into the slow cooker
Plop the dough in. Spread it kinda evenly but don’t stress. Cover with the lid. Set to HIGH.
Now go do literally anything else. Laundry. Nap. Scroll TikTok. Whatever.
4. After 2–3 hours…
Check it. The top should look firm, not wet or jiggly. Stick a toothpick or butter knife in the middle — if it comes out clean, you’re golden.
5. Let it breathe
Lift it out (yay, parchment!) and let it cool on a wire rack or cutting board for 20ish minutes. I know it smells amazing. I know you want to cut into it now. But give it a second to set up.
If You Wanna Get Fancy…
Once you make this once, you’ll get ideas. Like:
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Cheese: Stir in a cup of shredded cheddar. Or asiago. Or whatever you have.
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Herbs: Dried rosemary, thyme, Italian seasoning — just toss some in.
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Garlic powder: Yes.
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Honey or brown sugar: If you want a sweeter vibe.
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Everything bagel seasoning: Sprinkle it on top before cooking. It’s chef’s kiss.
What Do You Eat This With?
Pretty much anything, but here’s my hit list:
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Chili (the perfect combo, especially with a darker beer bread)
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Tomato soup
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Chicken stew
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A slab of butter and honey
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Avocado + fried egg on top (hi, brunch)
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Toasted with peanut butter and bananas. Don’t knock it.
Also? Just plain, straight off the cutting board. That happens a lot here.
How to Store It (If You Somehow Have Leftovers)
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Counter: Wrap in foil or keep in a container. It’s good for about 2–3 days.
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Fridge: Will last a week, but it does dry out a bit. Still totally toastable.
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Freezer: Yup. Slice it first so you can pull out a piece or two when needed. Wrap it tight.
To reheat: Toast it. Or pop in a warm oven (like 300°F) for 5–10 minutes.
One Last Thing
Look — I’m not saying this bread will fix your life.
But on a day where things feel a little off, where you don’t have the energy to “meal prep” or follow a 19-step recipe, this bread shows up. You mix two things. You walk away. And in a couple hours, you come back to something warm and golden and homemade.
There’s just something quietly magical about that.
So give it a shot. If it works out, tell me. If you mess it up somehow (I once used seltzer water and called it “bread adjacent”), tell me that too. That’s half the fun.
Either way — you’re gonna end up with something warm, comforting, and very much yours.
Slow Cooker Beer Bread
Ingredients
- 3 cups self-rising flour or use DIY mix below
- 12 oz beer any kind, from lager to stout
- 3 cups all-purpose flour for DIY self-rising flour (optional)
- 4.5 tsp baking powder for DIY self-rising flour (optional)
- 3/4 tsp salt for DIY self-rising flour (optional)
Instructions
- Pour the flour and beer into a mixing bowl and stir until just combined. The dough will be thick and shaggy—do not overmix.
- Line your slow cooker with parchment paper. Do not use wax paper or just oil—this will help lift the bread out easily.
- Plop the dough into the parchment-lined slow cooker and spread it out evenly. Cover with the lid and set to HIGH.
- Cook on HIGH for 2 to 3 hours. The top should be firm and a toothpick inserted in the center should come out clean.
- Lift the bread out using the parchment and place it on a wire rack or cutting board. Let it cool for about 20 minutes before slicing.
Notes
Nutrition