Hearty Bakers-yeast-free Bread


How is everyone?

Today, I wanted to go a little out of the box. Today, I forewent bakers yeast and made bread without it. Yes, I am talking about beer bread. No, this is not Ukrainian cuisine. But, when slabs of kalbasa is put on top of it, I can pretend right?

I honestly have never heard of beer bread before…. Until a few weeks ago. I was super surprised by the outcome: it actually tasted like bread made with bakers yeast!

Some neat facts:

  • bakers yeast and brewer’s yeast come from the species of yeast, just different strains
  • yeast is a fungus
  • bakers yeast converts sugar to carbon dioxide; which produces the ‘fluffiness’ of bread
  • brewer’s yeast produces ethanol
  • brewer’s yeast is a good source of vitamins and, historically, has been used as a nutritional supplement (NOTE: I am not encouraging the use of brewer’s yeast as a nutritional supplement, I am stating this only as an interesting fact I have found)

This bread is great for anyone with a bakers-yeast intolerance or sensitivity; but who are fine with a glass of beer once in a while!

A key note in this recipe is to remember to sift. Sifting manually adds in air bubbles to the batter: the job of baker’s yeast. Since we’re not using the baker’s yeast, we have to do the work ourselves!

If you don’t have a sifter, a similar outcome can be achieved by manually spooning (with a teaspoon or tablespoon) the required amount of  flour into the mix. This allows the batter to be ‘fluffier’ and not densely packed as it would be if it was scooped out directly into a measuring cup.

Also, because we want to optimize the ‘lightness’ of the batter, be careful not to overmix it. Just mix until everything is coated; the batter will still be sticky but, don’t worry, it will come out fine!

The beer I used, and the batter.

Remember, if you would like a crunchy crust: pour the butter over top the batter. If you prefer a soft crust, mix the butter in with the rest of the ingredients.

I hope you enjoy this wonderful bread!


Everything is better with smoked salmon and feta!


serving size: 1 loaf

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar*
  • 1 can (12 ounces) beer of choice, room temperature
  • 1/2 tablespoon butter**
  1. Preheat the oven to 350F
  2. Sift the flour and baking powder.
  3. Add in sugar and salt.
  4. Add in beer a little at a time while mixing all the ingredients; be careful not to overmix!
  5. **If you would like the crust to be soft, mix the melted butter into the batter.
  6. Pour the batter into a greased or silicon loaf pan.
  7. **If you would like a crunchy crust, pour the melted butter on TOP of the batter.
  8. Pop it into the oven until the top is golden brown or a thud is heard when you knock on it. This should occur in about an hour.
  9. Allow the bread to cool for 20 minutes, or it will be gummy when you cut into it!

*different amounts of sugar may be required depending on the sweetness of the beer used.

Tell me how it turns out, and have a great day everyone!