Easy Beer Bread

Submitted by Allison Williams

"This recipe originated on an insert that came with a sample of specialty beers. We have made it with a number of different types and brands of beer, and it's turned out different and delicious each time."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 4

ingredients

• 709.77 ml all-purpose flour
• 59.16 ml white sugar
• 19.71 ml baking powder
• 4.92 ml salt
• 340.19 g of your favorite beer
• 118.29 ml butter

directions

1. Mix all ingredients except butter; the dough will be sticky so don't try to knead it.
2. Melt butter on the stovetop or in the microwave.
3. Pour dough into one large or two small loaf pans (greased and lightly floured) and top with melted butter.
4. The main idea is to leave enough room for the bread to rise substantially in the pan without the melted butter overflowing.
5. Bake at 375 degrees F for 50 to 55 minutes.

Reviews

[Chef Jho]

This is wonderful! I sliced the leftover bread the next day and toasted it in the oven on 425 for a few minutes with a little parm cheese sprinkled on top. It crisped up nicely and was a great dunker for tomato soup! Next time I think I will add some shredded cheddar cheese and chives to the batter. Thanks for a great recipe!

 

[Amy -]

Delicious and easy! I opted to put 1/2 of the butter (I used margarine) on as directed, and then the other 1/2 I put on in pats about 5-10 minutes before the end of baking, which resulted in a buttery, crispy crust. This is a bread I will make again and again whenever I have a "spare" bottle of beer. Thanks for sharing such a simple and tasty recipe!

 

[Kate B.]

Delicious! And "easy" is right. I stuck to the recipe first time around but look forward to experimenting with herbs and cheeses. It's a keeper!

 

[Firehousecook AKA C]

I have a very similar recipe that I have used for longer than I like to remember. PLEASE don't tell the folks to use your favorite beer. I knew of a woman that used her husbands favorite beer and it was a disaster. None and I repeat NONE of the lite beers are worth bringing home when it come to baking. A good dark beer that is let come to room temp( living in Pennsylvania now I have come to like Yuengling either Black and Tan or Porter) I also use it at room temp. Using beer cold shocks your mix and you don't get the same rise. Good luck and keep them cards and letters coming. Cap'n Jack

 

[riario]

I've made this recipe twice now. The first time I split it into 2 loaf pans and followed the recipe exactly. I got to very small loaves of bread that tasted pretty good but were overly buttery and too crunchy. The second time making the bread I used 1 loaf pan and 1/4 cup of butter. It wasn't as crunchy or buttery but the beer was overpowering and almost inedible. I used the same beer both times so I not sure what happened the second time. This recipe is very easy to make so I'll probably try it one more time.