Buttery Beer Bread

"A lovely loaf!!"
 
Download
photo by WI Cheesehead photo by WI Cheesehead
photo by WI Cheesehead
photo by Chef shapeweaver photo by Chef shapeweaver
photo by DewReine photo by DewReine
Ready In:
1hr 10mins
Ingredients:
6
Yields:
1 loaf
Advertisement

ingredients

Advertisement

directions

  • Mix all ingredients except butter to form a sticky dough.
  • Place in greased, covered bowl.
  • Let rise for 1 hour.
  • Pour into greased loaf pan.
  • Smooth the top.
  • Bake at 350* for 60 minutes.
  • Brush with the melted butter the last 10 minutes of baking.

Questions & Replies

  1. Any recommendations for beer type?
     
  2. How long do you bake for???
     
Advertisement

Reviews

  1. This recipe was very good and moist. It was very easy to make! It's good for unexpected guests! I served it with chicken breast, corn and cabernet. It went very well with everything.
     
  2. WOW, this was really good and really easy. I really felt like baking bread but I didn't have any yeast...I stumbled across this recipe and remembered I had some non-alcholic beer and decided to use it and it worked.....the bread was light and sweet with a beautiful golden glaze..thanks Inez
     
  3. Good stuff! I tried this twice, once with a cheap light beer that was on hand, and once with an expensive imported stout. The bread made with the cheap beer tasted better.
     
  4. Very good and extremely easy! This is exactly like the expensive beer bread mixes you can purchase at gourmet food stores, only much cheaper. I want to try it with some herbs added in or maybe some sundried tomatoes.
     
  5. I love beer bread, too, and here's a hint to help with the crunchy crust: Place the loaf in a large Ziploc bag while it's still hot and let it rest for at least 1/2 hour. The steam will make the crust very tender and easily sliceable, without affecting the taste.
     
Advertisement

Tweaks

  1. I looked through probably all the beer bread recipes here, and I am glad I chose this one. I did substitute 1 cup of the white flour with whole wheat and added 2 tsp of vital wheat gluten to help the ww flour rise. This bread has a crusty outside and a soft and tender inside. It mixes up easily and it slices pretty well. We really liked this a lot. Thank you!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes