Beer Bread

Nathalie Dupree prepares beer muffins that can accompany any meal. (Chris Hanclosky/Staff)

Beer Bread 

Makes 1 loaf

Fast to make, the beer adds flavor but the self-rising flour is what does the work. Mini muffins and muffins are easily made using the same batter recipe but every size pan is different, so the amount of muffins varies with the size. So, too, the cooking time varies with the size. — Nathalie Dupree


3 cups self-rising flour

1/4 cup sugar

1/8 teaspoon salt

1 (12-ounce) bottle beer or nonalcoholic beer

1/2 cup butter, melted


Preheat oven to 350 degrees. Grease a 8x5-inch loaf pan. Line with a strip of wax or parchment paper and grease the paper. Place self rising flour, sugar and salt in a food processor or mixer. Processing or beating, add the beer in a steady stream. Process or beat until smooth, pour batter into the prepared loaf pan and top with melted butter. Bake for 45 to 50 minutes. May be made, frozen and reheated.

If using mini muffin or muffin pans be sure to grease or butter both sides and bottom well, even if the pans are nonstick. Fill mini muffins 3/4 full, larger muffins a bit more.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through


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