31 Reviews

I made another beer bread recipe from this site that does not hold a candle to this one, I only wished I would have tryed this one first, this has texture and taste and is one I will make again soon, forgot to mention I used sugar in place of the Splenda and increased to 3 tablespoons, thanks for sharing Brooke!

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Kittencal@recipezazz October 15, 2008

I used 4 packets of Sun Crystals instead of sugar or Splenda and used a bottle of Shiner Bock Ryes and Shine then topped it with a 1/2 cup melted Falfurrias Texas butter!!!. It is still baking,but I know it will be awesome!!

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Elaine H May 16, 2012

really delish!! my only personal tweeks were to add ground flax into the mix and sub Earth Balance for butter while dusting the top with my bread topping crumbles of ground oats,flax and sea salt...the bread was sweet, soft, yet crusty. Truly the perfect bread for anything...truly a great recipe!!! -THANKS!!! (made for "I Recommend Tag" and I recommend you make this right now!!!)

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free-free April 11, 2011

This turned out wonderfully. Unfortunately, an hour was too long in my oven, and I didn't check on it until the timer went off so the crust is a bit burnt, but the inside is just delicious!

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Meliska June 16, 2010

Perfect light bread, i made it in my bread machine and we loved it! Thanks for sharing, ZWT6

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Iceland June 04, 2010

Wow, fantastic! Good for a baker beginner, like me (no rising, no kneading). I actually added baking soda instead of baking powder by accident, tried removing it, but was less than successful. Then I added the baking powder instead. I used regular Corona beer, added 1 tablespoon honey, no sugar and substituted Splenda for the rest of the sugar. Was quite light and very tasty. Thanks so much Brooke!

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Kumquat the Cat's friend May 23, 2010

Who woulda thought - healthy beer bread? This was really good and easy to whip together. I loved the crunchy crust. Thanks for posting Brooke. Made for the Zwizzle Chicks for ZWT6.

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ElaineAnn May 23, 2010

Quite the surprise recipe! It comes together in a snap and is just delicious. I loved the hint of sweetness and the light crunch of the crust. We really thought this got better as it cooled, maybe 30-45 minutes. 5 stars from the entire family. Made for German/ Benelux region ZWT 6. Edited to add- We had 3 thick slices leftover and made toast out of it this morning- Amazing! Crisp on the outside and almost creamy on the inside. Topped with 2 year sharp cheddar- Great breakfast bread too!

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Brenda. May 22, 2010

Came together quickly and came out great. made for Queens of Quisine ZWT 6

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Boo Chef in West Texas May 20, 2010

Made this last night, fabulous!! Gave the receipe to my boss.

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darlincg April 15, 2010
Light Wheat Beer Bread