Ah, now we’re talking lazy but incredible comfort baking—slow cooker beer bread is a total win. 🍺🍞 Here’s a foolproof recipe:
Slow Cooker Beer Bread
Ingredients:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup sugar (optional, for slightly sweet bread)
- 12 oz (1 bottle) beer, room temperature (any kind—lager, ale, or stout)
- 1/4 cup melted butter
Instructions:
- Prep the slow cooker: Line the insert with parchment paper or spray lightly with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add beer: Pour beer into dry ingredients and stir until just combined—don’t overmix. Batter should be thick and sticky.
- Transfer to slow cooker: Spread the batter evenly.
- Cook: Cover with the lid. Cook on high 2–2.5 hours or low 3–4 hours until a toothpick inserted comes out clean.
- Add butter: Brush melted butter on top immediately after cooking for a soft, golden crust.
- Cool slightly and slice: Let it cool 10–15 minutes in the slow cooker before lifting out.
💡 Pro tips:
- For extra flavor, add shredded cheddar, herbs, or garlic to the batter.
- Optional crust upgrade: After slow cooking, pop the bread under a broiler for 2–3 minutes for a golden top.
- Works with gluten-free flour, just adjust slightly—usually a touch more liquid.
If you want, I can also make a “beer-cheese garlic slow cooker bread” version that’s basically a molten cheese explosion—perfect for game nights or cheese bombs meets beer bread.
Do you want me to do that?
