Microwave Beer Bread

Fifteen minutes from mixing bowl to sliced bread. No yeast, no kneading, no rising time, no preheating an oven. Self-rising flour brings its own leavening, and a full can of beer provides the liquid, carbonation, and a subtle malty flavor.

The cornflake crumbs do double duty here. Coating the pan with them prevents sticking (since microwave bread doesn’t form a hard crust), and sprinkling more on top gives the soft loaf a bit of textural contrast it would otherwise lack.

Microwaving on medium first and then finishing on high gives the inside time to cook through without the outside turning rubbery. It won’t look like oven bread, but slice it warm with butter and you won’t care.

Chef Tips

• Use room-temperature beer, not cold from the fridge. Cold beer slows down the leavening action in the self-rising flour.
• Don’t overmix the batter. Stir until just combined; lumps are fine. Overmixing develops gluten and makes the bread tough.
• The loaf won’t brown in the microwave. The cornflake crumbs on top compensate by adding color and crunch.
• Slice and serve immediately. Microwave bread dries out faster than oven bread, so it’s best eaten fresh and warm.

Variations

• Add shredded cheddar and chopped jalapenos for a savory, Tex-Mex-style beer bread.
• Use a darker beer like a stout or porter for a richer, more robust flavor.
• Stir in a tablespoon of dried herbs like rosemary and thyme for a savory, aromatic loaf.