Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
- UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
- Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
- I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
- The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more! Overmixing will give you a hard loaf. If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix! I just "turn it" into a buttered loaf pan, and then I take the spoon and gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need. It will look lumpy on top...that's better. Then just dot with butter, as much or as little as you want. I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side. I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out. Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all. If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient. I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels. You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess! It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough. I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well. As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner. Good luck and enjoy! I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!! I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED! Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!! Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP! Just spoon it in lightly. Don't be afraid to experiment with different ingredients! Have fun with it!
Just about the easiest bread I have ever made. It does not matter if the beer is warm or cold....just mix up and bake...almost fool proof. This bread is so delicious...crusty golden exterior with tender dense inside. This is a good hearty bread that goes well with soup! Thanks for a great recipe.
I used a bottle of Hoegaarden (11.2 fl oz, so I added a bit of water) to make this bread and it was AWESOME. A commenter mentioned putting a baking sheet under the loaf pan to catch the dripping butter and it was definitely necessary. The only substitution I made was using Splenda instead of sugar. My bread took precisely an hour.