Save This Recipe
We'll email this post to you, so you can come back to it later!
There’s something magical about the smell of freshly baked bread wafting through the house, isn’t there? I swear, some days it’s the only thing that drags me out of bed when the wind’s howling and the coffee’s still brewing.
This slow cooker beer bread is my little secret weapon for those of us who adore the taste of homemade but don’t always have the time (or, let’s be honest, the patience) for all that kneading and rising and fussing. Inspired by the rustic charm of Midwestern kitchens — the ones with mismatched mugs and well-worn aprons — this loaf is hearty, humble, and guaranteed to earn you a few “Wait, you made this?!” compliments.
Why You’ll Love This Bread
-
Two ingredients — no joke. Flour and beer. That’s it.
-
Slow cooker magic. No oven babysitting; just set it and go about your day.
-
Versatile as all get out. Pair it with chili, stew, soup — or slather it in butter and honey for breakfast.
-
Customizable. Swap the beer, toss in cheese, herbs, or a touch of sweetness.
Here’s What You’ll Need
Ingredients:
-
3 cups self-rising flour (don’t have it? Just mix 3 cups all-purpose flour + 1 tbsp baking powder + 1½ tsp salt — works like a charm)
-
12 oz (1 bottle) beer of your choice (I like a good pale ale, but you do you — stouts and lagers are fun too)
Quick Tip: The type of beer changes the flavor more than you’d think. A stout gives a deeper, richer taste. A light lager keeps things airy and mild. Don’t be afraid to experiment!
Directions — Let’s Make Some Bread!
-
Grab a big mixing bowl — bigger than you think you need. Pour in the self-rising flour. Add your beer. Stir it all together just until combined. Don’t go at it like you’re whisking eggs — overmixing can make the bread dense and tough.
-
Line your slow cooker with parchment paper. Leave some extra hanging over the sides — it’ll make lifting the loaf out so much easier later. Trust me, you’ll thank yourself when you’re not scraping burnt bits off the pot.
-
Scoop that shaggy dough into your parchment-lined slow cooker. Use a spatula or the back of a spoon to spread it out nice and even. No need to pack it down too much — it’ll settle as it cooks.
-
Pop the lid on and set your slow cooker to high. Let it work its magic for 2 to 3 hours. Don’t peek too much — you’ll let all that good heat escape! When the top is firm and a toothpick poked in the middle comes out clean, you’re golden.
-
Using the parchment “handles,” lift your bread out gently and set it on a wire rack. Give it a few minutes to cool (I know, I know — waiting is the hardest part). Slice, serve, and watch it disappear.
Serving Suggestions — Not Just for Chili!
Sure, a thick slice alongside a steaming bowl of chili is the Midwest way — but don’t stop there. This bread loves a creamy tomato soup, a hearty beef stew, or even a fresh garden salad on a warm spring day. And honestly? Toast it up the next morning, slap on some butter and a drizzle of honey — breakfast of champions.
Storing the Goodness
If, by some miracle, you have leftovers, wrap the bread tightly in foil or store in an airtight container. It’ll keep on the counter for about 2 days, or in the fridge for up to 4. For a little fresh-baked revival, pop a slice in the toaster or warm it in the oven for a few minutes. Good as new.
Variations — Make It Yours
-
Cheesy Dream: Stir in a cup of shredded cheddar before cooking.
-
Sweet Tooth: Add a spoonful of honey or sugar for a touch of sweetness.
-
Herb Garden: A sprinkle of dried rosemary or thyme brings a lovely earthy note.
-
Beer Adventure: Try different beers — stouts, lagers, IPAs — each one gives the bread its own personality.
Let’s Bake Together Again Soon
Well, that’s my little slice of easy Midwestern comfort for you. If you give this slow cooker beer bread a try, I’d love to hear about it — did you add cheese? Herbs? A fancy craft beer? Drop me a comment below or shoot me a message. Nothing makes me happier than swapping kitchen stories with folks who love good food as much as I do.
Until next time, keep your oven mitts handy and your butter soft. Happy baking!
Slow Cooker 2-Ingredient Beer Bread
Ingredients
- 3 cups self-rising flour
- 12 oz beer 1 bottle, your choice
Instructions
- In a large mixing bowl, combine the self-rising flour and beer. Stir until just combined, being careful not to overmix.
- Line your slow cooker with parchment paper, leaving some overhang to easily lift the bread out later.
- Pour the dough into the slow cooker, spreading it evenly.
- Cover and cook on HIGH for 2 to 3 hours, or until the top is firm and a toothpick inserted into the center comes out clean.
- Once done, carefully lift the bread out using the parchment paper and let it cool on a wire rack before slicing.
Notes
Nutrition
