Beer bread is a lazy genius’s best friend. No yeast. No kneading. No rising. You mix, you pour, you bake. This version gets a smoky kick from paprika and a crispy, buttery crust from your cast iron skillet.
Ready in under an hour. Dangerous knowledge? Yes.
Step-by-Step Instructions
1
1
Prep
- Preheat oven to 375°F (190°C).
- Grease an 8-inch cast iron skillet generously.
2
2
Mix
- In a bowl, whisk flour, baking powder, salt, and smoked paprika.
- Stir in 1½ cups of cheddar.
- Pour in beer. Mix until just combined (don’t overmix—lumpy is fine).
3
3
Assemble
- Scrape dough into skillet. Spread evenly.
- Top with remaining ½ cup cheddar.
- Pour melted butter over the top.
4
4
Bake
- Bake 35-40 minutes until golden brown and a toothpick comes out clean.
- Cool 10 minutes in skillet. Then slice and devour.
Summary
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Yield: 1 cast iron loaf
Difficulty: Stupid Easy (seriously)
Storage Notes
How to Store:
- Room temp: Wrap in foil and keep 2 days.
- Fridge: Store up to 5 days (but best fresh).
- Freezer: Wrap tightly and freeze up to 3 months.
Reheat:
Toast slices or warm in a 350°F oven for 5 minutes. The cast iron can go right back in.
