Good bread, easy , perfect with soup. Also good toasted the next day. This recipe is a Keeper.
We love beer bread and my recip-e is very similar to this one. I do not use wholewheat flour - prefer the taste of white, but otherwise very few changes. Also I use sharp cheddar or a Mexican blend mixture for a different taste. Whatever, this bread can be addictive.
Thank you! I made a buttermilk cream of vegetable, cheese & chicken soup for dinner. (Leftovers!) I found this recipe to round it out. I really want to thank you for a guaranteed easy and yummy recipe. The five of us were fighting over the last pieces. This is great. (I made it with Heineken.) I was out of butter so smoothed the top with a little canola oil. Lovely.
This is so good! I usually have a can of beer on hand just to make this bread.
What an easy, quick bread recipe! I made exactly as written, using a Miller Lite beer and without adding any herbs to the batter. The bake time was right on - 35 minutes for my oven. I threw together a compound butter with roasted garlic, fresh oregano and chives that we slathered on the warm bread. It was a great addition to our dinner. Thanks for sharing your recipe!
This bread is awesome! I love that it uses whole wheat flour and is fairly low in Weight Watcher points. (I make it in 4 mini loaf pans and cut each into 6 slices. I calculated 1 point per slice.) The beer doesn't leave a bitter aftertaste.
Very very good, but I will agree with the other 2. You should make this a day ahead and let it almost get a bit dry I guess you could say. But the flavor of the beer was really nice. I would love to try it again with a darker beer to intensify that flavor. Thanks for the recipe!
I used sharp cheddar cheese and a bottle of Killians(it was all I had on hand). Surprisingly, the bitter aftertaste was nearly nonexistant. I did prefer this bread sliced thin and toasted, with butter, garlic salt and pepper.