Beer bread was a popular recipe in 16th and 17th-century European cookbooks, and we totally understand why, as this bread is super easy to make and doesn't require any yeast. This means it also doesn't need time to rise, you simply stick it in the oven! Back in the day, “barm”, which is a foam made during beer fermentation was used by bakers to leaven this soft dough, but a 12-ounce bottle of beer will have the same impact. Any beer will do for this recipe, but dark ones and stout beers are best.
Here is a super easy and quick recipe for beer bread.
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