Lazy Irish Beer Bread

"From me own lazy Irish grandmother who died at 100 years plus one day old on Saint Patricks Day back in 1968. I love the way it smells while baking. If you don't like the smell of beer, stay away from it. I also like that you can add it to an oven being used to make something else like a chicken etc. If the other item being baked or roasted requires 325F, just add an extra 10 minu"
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by DiLo4602 photo by DiLo4602
photo by Greeny4444 photo by Greeny4444
photo by TWLs wife photo by TWLs wife
photo by happynana photo by happynana
Ready In:
1 loaf


  • 2 12 cups self rising flour
  • 12 ounces room temperature beer (the better the beer, the better the bread. I use Harps beer made by Guiness in Dublin)
  • 2 tablespoons sugar


  • Hand mix all ingredients only until well mixed (do not beat or use a mixer).
  • Put mixture into a greased loaf pan.
  • Preheat your oven to 375º F degrees.
  • Bake for 45 minutes.

Questions & Replies

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  1. Burny
    Boy was this good. I used honey instead of flour, because it was beside me, the sugar wasn't. And I added a teaspoon of olive oil. It turned out very soft and light. I used Bud Ice in the bottle, and it came out very yeasty flavoured. If you don't like a strong beer flavour I would not suggest going darker. Also this tastes like yeast bread not a sweet quick bread. Had I not added the extra moisture with the honey and the oil, this probably would make a good sandwich bread. Update: After being refrigerated overnight it was denser, and would make a great sandwich bread.
  2. tmkurth
    We really liked this. I was originally starting out to make Beer Bread Recipe #73440, but there were a lot of complaints with that one being too heavy and too sweet; so after comparing other recipes to it, I decided to go with this one, which essentially adjusts those concerns - uses less flour, less sugar.<br/><br/>I didn't have self-rising flour, so I had to add 1 tsp of salt and 2.5 tsp baking powder. I sifted the flour directly into the measuring cup, so as to avoid it being packed at all; and the bread was light and fluffy, actually closer in texture to a yeast bread than a quick bread. <br/><br/>When adding the beer to the dry ingredients, the rising action began immediately; so I quickly stirred it just enough to get everything moistened. It was fun to watch, as the bread actually rose while the oven was preheating - would've risen further had I given it a few more minutes, which I will next time. <br/><br/>Bread was light textured inside, slightly crusty outside, about the same sweetness as any white bread (i.e. not noticeably sweet), smelled/tasted slightly of beer but so slightly that no one knew there was beer in it until I told them. <br/>It was a bit crumbly when cutting, difficult to get a a perfect slice; but that's the case with most of my breads :^) so that really wasn't an issue for us. I think we liked this bread at least as well as many homemade yeast breads - and given the level of effort involved, no contest. <br/><br/>Read more:
  3. Greeny4444
    This was an easy-to-make and super delicious bread. I made this alongside Recipe #229170 tonight, and we couldn't decide which one we liked better. I made my own self-rising flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per one cup all-purpose flour. I used an 11.2 oz. bottle of Guinness Draught, and the flavor of the beer really shined through-it was SO yummy. This is a great recipe. Thanks so much for posting it!
  4. Cassandra S.
    I've made this recipe many times and it never disappoints! Since I don't usually have any self-rising flour, I add 1 tsp. of salt and 2.5 tsp. baking powder as suggested by another reviewer, and it comes out perfect every time.
  5. DiLo4602
    This is fast, fresh and so simple! I finally got around to making this and I'm happy I tried it. It was super quick and easy to produce such a tasty loaf of bread (who doesn't have 5 or 10 minutes for prep?). The crust was really good, and the inside was soft and flavourful. I made this exactly as directed with 2 1/2 cups of self-rising flour and 2 Tbsp. sugar blended together , then I added 1-1/2 cups of Guinness stout. With a silicone spatula, the batter came together in seconds and pulled cleanly away from the bowl. Even though it's a somewhat gooey batter, it was a nice clean job. It was transferred into a buttered, non-stick loaf pan and exactly 45 minutes later at 375F, I immediately spread some butter on top after taking out of the oven. It was perfection.I'm glad your Irish Grandmother was so lazy! Thanks so much for posting this keeper, Len.


  1. DeborahSu
    I made it with some Killian Red I happened to have around ... using some of it for the corned beef, of course ... and this bread is YUMMY!!! And SO easy. I'll definitely be making this again. I think I'll try honey instead of sugar next time.


I was raised in NJ just across the river from NYC. I spent 30+ years moving and travelling all over the country and world for work as an engineer. I retired in 1993 and travelled around the USA in a RV. In 1996, I bought a great little house in Frostproof FL and I'm here until I get called to the Great Gourmet Kitchen in the sky. I have several hobbies that keep me very busy. It's a pleasant change to be doing things that I want to do instead of what someone tells me to do.
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