If the idea of freshly baked bread butters you up, you’ll love how easy this Slow Cooker 2 Ingredient Beer Bread is. With just a can of bubbly beer and some self-rising flour, you’re on your way to a soft, savory loaf that feels extra fancy with a few optional add-ins. Whether you’re whipping this up for a weekend brunch or a cozy meal with soup, it’s guaranteed to hit the spot.
Ingredients
- 3 cups self-rising flour
- 1 (12-ounce) can or bottle of your favorite beer
- (Optional) 1 cup shredded cheddar cheese
- (Optional) 1 teaspoon dried rosemary
- (Optional) ½ teaspoon garlic powder
Instructions
To get started, line your slow cooker with parchment paper, making sure to cover the bottom and a little up the sides. This not only keeps your bread from sticking but also makes cleanup a breeze.
In a large mixing bowl, stir together the self-rising flour and beer until just combined. The dough will be thick, so don’t worry if it looks shaggy. If you want to jazz things up, fold in the shredded cheddar, dried rosemary, and garlic powder. The gentle herbal aroma and cheesy bite will make your kitchen feel like a gourmet bakery.
Once your dough is ready, shape it into a rough ball and place it in the center of the parchment-lined slow cooker. Cover with the lid and set your slow cooker to high. Cook for about 2 to 2½ hours, checking occasionally to prevent overbrowning. If you’d like a golden finish, lift the bread out with the parchment once it feels firm on top, then broil it in your oven for a minute or two.
When your bread is done, let it rest on a wire rack for at least 15 minutes. This short cool-down helps it slice more cleanly and keeps the crumb tender. If you used the optional ingredients, you’ll see beautiful pockets of melted cheddar and flecks of rosemary throughout.
This Slow Cooker 2 Ingredient Beer Bread is perfect for everyone—new bakers nervous about yeast, busy parents looking for an easy dinner side, or anyone who just wants the comforting smell of fresh bread without much fuss. There’s plenty of room for creative twists, from folding in jalapeños for heat to using a hoppy IPA for extra flavor. Plus, because it’s baked low and slow, the loaf stays moist and hearty. Enjoy experimenting with different beer styles, herbs, or cheeses, and savor how simple, savory, and satisfying homemade bread can be.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
