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Slow Cooker Beer Bread… My husband kept asking for more right away. It’s super soft and full of buttery goodness, and you only need 3 simple things to make it.
This no-fuss bread mixes up in minutes with flour, sugar, and beer for a cozy, yeasty smell. Slow cooker magic turns it golden with a crunchy top and fluffy inside. Brush on butter for extra yum. Perfect for soup dips or snacks—family loves it fresh and warm every time! (Exactly 50 words)
Makes: 8 pieces
What You Need
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3 cups self-rising flour
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3 big spoons white sugar
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1 bottle or can beer (12 ounces, not cold)
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2 big spoons melted salty butter (to brush on top when done; yummy but you can skip it)
What to Do For Making Slow Cooker Beer Bread
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Put a big piece of parchment paper in your slow cooker (5-6 quarts big). Push it down flat and up the sides like a basket. This stops sticking and helps you pull it out easy. Rub a little butter or spray on it if you want.
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In a big bowl, mix flour and sugar with a whisk till it’s all the same. This makes the bread soft inside.
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Pour in the room-temp beer. It bubbles a little! Stir gently with a spoon just till wet and lumpy. Don’t mix too much—lumps are okay.
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Dump the thick batter into the slow cooker. Spread it flat and smooth the top a bit. It’s sticky!
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Put a clean towel over the cooker, then the lid on top. The towel catches wet stuff so the top gets crusty, not soggy.
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Cook on HIGH for 2 to 2½ hours. Check if top is firm, sides a bit brown, and a toothpick in the middle comes out mostly clean (a few wet bits okay). Peek inside—steam and soft holes mean it’s good, not runny.
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Lift bread out with the paper like handles. Put on a rack or board. Brush hot top and sides with melted butter right away for shiny softness.
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Wait 15-20 minutes to cool. Cut or tear into big pieces while warm. Steam comes out, and crust is buttery next to soft middle!
