Beer Bread

Made a recipe that called for 12 oz of dark beer. The only can of dark beer I could find was 24 oz. I told the clerk “now to figure out what to do with the other 12 oz since I don’t drink beer” She told me to use it for beer bread. Oh, was it so good and now my mind is going crazy about how to kick it up a notch with flavors. Easy recipe.

Beer Bread

3 cups of flour
3 tsp. of baking powder
1/2 cup sugar
1 tsp of salt
12 oz of beer, any kind/brand

In a bowl sift the dry ingredients or use a whisk to make the dry fluffy.
Pour into bowl beer (it will bubble up quickly) and stir gently until all dry ingredients are incorporiated. Pour into greased loaf pan or muffin tins. Pour over 1/2 cube melted butter. Bake loaf for 1 hour or muffin tins 30 minutes at 400 degrees.
To kick it up a notch…add grated jack cheese and a pinch of cayenne. Grated cheese of your choice and herbs of your choice. Like rosemary, thyme, grated onion/garlic. Or goat cheese and basil, dried tomatoes. Or grated apples and cinnamon. Let your imagination go wild. Just don’t let hubby know you raided his beer stash. LOL

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  1. Patty West says

    I make this but with an easier recipe: 3 cups of self-rise flour, 1/2 cup of sugar, & one 12 oz. beer of your choice. Bake @ 350 for an hour. I cover w/ butter the last 3 minutes of baking. I can tell you through the years, this little loaf has got my family through hard times. (with jelly/jam).

  2. Lisa says

    I make a recipe similiar to this often and it is really good. I melt a bit of butter to pour over the batter before baking and it makes a good crunch to it but also have made it without the butter. A great bread to use with a hot soup or chili recipe.

  3. Eileen says

    Hello! It’s so nice to see an old standby on your site. When I was 8yo a family friend’s grandmother made this and then wrote it down for me. Her styly was the same as Patty West’s. I think the use of self rising flour was more prevalent during her days. Thanks for the recipe w/o self rising flour.
    In our house we adjust the level of sugar according to the beer. If it’s a lite beer add more, if it’s a dark or more hearty beer we use as little as 2-3 Tablespoons. To make a savory bread we add a Tablespoon of Herbs du Provence & some smashed garlic clove chunks – sometimes sprinlke the top w/grated cheese.
    The orig recipe says “after removing from oven and loaf pan, coat with shortening or butter if you have it; then wrap in waxed paper, then again with alum foil” The butter or shortening keeps the loaf moist but the crunchiness is gone by the way.. Thanks!

  4. Verna says

    This is a good old recipe when you need to make something quickly for a bbq. Can anyone tell me how I adjust it for the breadmaking machine?

  5. Jenny says

    For Verna,

    I would think if your bread machine has a “quick bread” setting that you could just use that. I would put the beer in first and whisk the dry ingredients together in a bowl before I added them. For the butter, I’d go ahead and put in 2 tablespoons, too but then I’d rub the cooked loaf with butter before serving it hot.

    As for measurements, if your regular loaf calls for 3 cups flour, this recipe should work fine.

  6. CCheryl says

    I just made this recipe as stated and put the batter in 12 muffin cups. EXCELLENT! My husband came in from work and asked what smelled so good.
    This is a keeper.

  7. Becca Filley says

    I just made this tonight for the first time, but I added 1 grated apple and 1 teaspoon of cinnamon…It turned out excellent!! I hate baking but I have decided to challenge myself every Tuesday to bake something from as close to scratch as I can get….this was a perfect starter!! I always use your drop biscuit recipe for the top of my pot pies….thanks for all your recipes!

  8. April says

    I also am curious, what is half a cube of butter in actually measurements? I could get seriously carried away with this one…mmmmm….butter! :)

  9. Kim J says

    I love these made in a muffin pan and served with homemade chili or soup. I actually think they taste better the next day… the flavors seem to mellow out a bit.

    Does anyone have an alternate ingredient to the beer that will do the same thing?

  10. Anona says

    Well, this was a disappointment. My husband made a special trip to the store for beer, and after exactly 1 hour in a 400 degree oven, this bread came out totally burnt on the bottom, as well as around the top edges. 45 minutes probably would have been enough.

  11. says

    ! don’t recommend using a bread machine for this recipe,only the recipes calling for this bread that contain yeast & bread flour and the beer has to be 110-115 degrees.[at least this is in my recipe book,a beer rye bread]Besides this recipe is too easy to worry about.dirtying up a a big ol’ machine,when all you need is a large mixing bowl,a wire whisk & scraper/spatula,less space on your counter especially if you’re throwing a wing ding.[need all the space you can get!] I’ve made a batch back to back for 4 loavesand they come out a few minutes apart[baked @ 350 ALWAYS]. Same for rolls made 24 rolls at a timebaked @400] Make the loaves/rolls a day ahead and warm in a low oven,or microwave.
    Since nobody has responed to the question what 1/2 cube of butter is,I will. It’s 1.2 a stick,1/4 C. I”ve seen that some companies are selling 1/2 sticks[the 1/2 cubes]these days…

  12. rick pearce says

    I just attempted to make this and seemed to have a problem. Upon stirring the beer into the dry ingredients it got really clumpy, it was just one big ball of dough. There was no way I could have poured it into the pan. I added some water, same thing. Then I added some more water. Probably about 1/4 cup total. Just put it in the oven, not sure how it’s gunna turn out.

  13. RobinG says

    Re: bread machines: In Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook, she says to let the beer go flat before putting in the machine. Then add ingredients according to the mfg directions. For mine it would be liquid, then butter (her recipe uses oil, 9 ounces of beer to 3.5 cups of bread flour, and half the sugar called for here. I have it crossed out in my cookbook–made it and didn’t like it.

    Making this one now. Looks pretty good so far.

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