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 have made this recipe hundreds of times and I love to experiment with different beers. I have compiled this list of my top 8 personal favorite beers to use and some of the imparted qualities.
GUINESS - Great robust taste, if a bit bitter. Great with rosemary.
PABST- The butteriest beer bread ever. Consider omitting most of the sugar and adding garlic cloves
SAM ADAMS (BOSTON) - Complex taste, best if used with half whole-wheat flour and cranberries or figs.
HARVEST MOON PUMPKIN ALE - Great pumpkin flavor really comes through for a fall treat. cinnimon and nutmeg round it.
AROGENT BASTARD SMOKED PORTER - A smooth potent bread for use with savory soups and chowders. a winter favorite. Comes in a big bottle so use 12 oz.and drink the rest whilst it bakes.
TERRAPIN HOPSECUTIONER IPA - Hopps are good. Bread is good. Hoppsbread... GENIUS!
SAMUEL SMITH NUT BROWN - Again use some whole wheat, but this time use agave sweetener or honey instead of sugar and use some whole oats.
KILLIANS IRISH RED - The best beer I have ever used. Period. Go figure.
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.
This was a simple recipe to throw together and it is exactly like the mixes I have tried. Slightly sweet, with a hint of bear flavor and a buttery crust! I used 4 Tbsp. of butter and it was plenty! I would like to make it with a darker beer next time just to test it out. Mine was fully baked in 52 minutes.
This is most excellent bread. I've made it as is and it is wonderful. Last night I decreased the sugar about half, added 2 seeded & chopped jalapenos, 1 cup colby/jack cheese and 1 tblsp. of Southwest Chipotle seasoning (Tones) It was a terrific bread to go with the big pot of chili I served. Raves all around! Thanks, Gerald!
I have used many Beer Bread recipes over the years. This one is the BEST!! I also used just 1/4 c butter over the top. This realy makes all the difference in taste and appearance. Thanks!! Ingrid I make this all the time now. All other recipes have GONE! However as stated before use only 1/4c butter when using a loaf pan or you have a mess. I have also started using 1 packet quick rise yeast. We like the flavor of Budwiser Beer the best.I also use this to make a sweet version and use a can of fruit flavored soda. Have added chopped dried fruit too.
This recipe was extremely simple, and anyone could make it. My husband and I both really enjoyed this bread. I will be putting this recipe into my cookbook.
I did cut the butter down to 1/4 cup, and I thought that it turned out beautifully. I also added a dash more of sugar because I am not a fan of the beer my husband drinks. It was delicious.
I served this bread with chili and honey. It was a perfect combination! Thank you for a wonderful recipe!
Haven't tried this yet, but thought I'd add some additional info about the sifting. The biggest reason unsifted flour impacts the end result is not so much the sifting, but the quantity of flour. Recipes historically called for sifting flour because the sifting removed bits of millstone and other impurities. The side-effect of sifting is that there is significantly less flour per cup because of the air introduced during the sifting process. Rather than have some recipes call for unsifted flour while others use sifted, you should assume that all baking recipes call for sifted flour unless it is explicitly stated otherwise. All of this said, you can usually avoid the sifting by weighing the flour instead of measuring. As a matter of fact, weighing will produce more accurate results for all dry ingredients used in baking. The weight of 1 cup of all-purpose or self-rising flour is 120 grams. If you're still worried about not getting enough air in the flour, you can always inject some with a hand mixer after you've weighed out the proper amount. If you insist on using a measuring cup, unsifted flour should always be measured using the dip and sweep method: use a spoon to stir up the flour a little, then dip the flour into a dry measure until the cup is overflowing. Then level the top using the flat side of a dinner knife. Sifted flour should also be leveled off with a knife after sifting directly into the measuring cup. And never, ever use a liquid measure, sifted or not.
Quick. Easy. Delicious. Need I say more? We had Miller Lite (yuck!) that a friend had left at our house. Since I knew we wouldn't drink it, I used it for this bread. Worked perfectly. I used white whole wheat flour and 1/4 cup butter on top. Yum. Yum. Yum. Have made several times since. Foolproof recipe.