By Hairstylin'Chick on December 10, 2007
Photo by Mikekey
Photo by Mikekey
"Awesome bread treat (everyone loves this except for my husband, who hates beer!)."
Serving Size: 1 (73 g)
Servings Per Recipe: 8
"This is a great recipe! I used 1/4 cup of sugar and 1/4 cup of butter on top. It's fantastic with blueberry beer! I used cold beer and it turned out just fine."
"My Mom has been making this bread for as long as I can remember -- it's one of our family's most requested dishes. My Dad and I have been known to fight over the heel of the loaf (I know, there are two, but still...) Mom just uses Old Milwaukee beer because that's what Dad drinks, but DH wants me to try making bread with different "gourmet" beers, like berry weiss, etc. What's funny is, I can't stand beer, but I love this bread. A real classic, thanks so much for sharing."
"After several attempts at this recipe I adjusted it some. Make sure beer is not a light beer, have beer at room tempature, decrease butter to 1/4 cup (it does not have to be melted...just dot top with chucks) and increase sugar to 1/2 cup. I bake at 350 and use the self-raising flour. My family and friends love it. Also, toasts well."
"I'm very sorry. I followed these directions to a tee but we did not like this bread as much as we hoped (we like beer). Loved the top - it's a bit crunchy - but the inside was not a winner for our taste buds. Made for PAC 2008."
"This is a hearty bread with a great texture, that goes well with soup! I had a senior moment and mis-read the instructions, and put the melted butter IN the batter instead of on top, but still turned out great. Made for Spring 2008 PAC."
"This has been a favorite recipe for 35 yrs.I prefere to make my self-rising flour by using unbleached flour,1tbl.baking powder,1 tspn.salt.(3 cp.recipe) A lot of the beer bread recipes do not use sugar but this is a necessary ingrent to help stave off the bitter beer.Splenda would work also....Chef Jim"
"This is great bread. It is also very easy to make. I followed ingredients per recipe. The dough was pretty thick, did not pour into pan. I put into pan by spoonfuls. I baked for a full hour. The outside crust is kind of crumbly when you cut it, kind of hard for a good picture. It has a great texture inside and great flavor. Made for Spring PAC 2008."