Simple Beer Bread

September 4, 2012

I was at the grocery store the other day and came upon a boxed mix for beer bread. Intrigued by this interesting mix, I decided to head home and research some different recipes; I figured I would save a few dollars and (hopefully) yield a better result by making it from scratch. After sifting through several different variations on this hearty bread, I finally found a recipe that suited my (rather picky) taste. 

With a wonderful crunch on the outside, and a slightly sweet and incredibly moist center, this bread is the perfect companion to any of your favorite soups, or simply as a delicious treat straight out of the oven. Enjoy!
What is your favorite way to enjoy fresh bread? Let me know below!
Paula’s Notes:
  • I used a 12 oz can of bud light for my recipe, but I’m sure any beer that you have on hand will be perfect. I’m excited to try this recipe with a Guinness!
  • If you prefer a savory bread, reduce the sugar to just a teaspoon or two. You can easily adjust the sweetness according to your taste.
  • This bread yields a very crusty loaf, if you prefer a softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.
  • If you aren’t weighing your flour, be sure that you sift your flour BEFORE measuring, otherwise you will likely get a dense loaf.

Simple Beer Bread

Yields: 1 loaf
Ingredients:
  • 3 cups (12.85 oz.) bread flour 
    • *If you’re not weighing the flour, SIFT before measuring, otherwise you will get a very dense loaf.
  • 4 1/2 tsp. baking powder (omit if using Self-Rising Flour) 
  • 1 1/2 tsp. salt (omit if using Self-Rising Flour) 
  • 1/4 cup sugar 
  • 12 ounces beer 
  • 2 tbls. melted butter – reserved

Directions: 
  1. Preheat oven to 375 degrees. 
  2. Whisk together dry ingredients.
  3. Add beer and mix with a wooden spoon until just combined. (Be careful not to overmix)
  4. Pour into a greased loaf pan. 
  5. Bake 50 minutes. Remove loaf from oven and brush melted butter on top of crust.
  6. Return bread to oven for an additional 5-10 minutes, or until loaf is nicely golden. This may vary slightly depending on the heat of your oven. 
  7. Remove bread from oven and turn out from pan onto a wire cooling rack. 
  8. Let cool for at least 15 minutes and enjoy!

Share This Post

You Might Also Like

3 Comments

  • Reply Holly September 9, 2012 at 7:55 am

    That looks super easy. I keep promising my husband I'll make beer bread but he always ends up drinking the beer before I get a chance.

    I like to make simple bâtards- kind of like a baguette but not as pretty or as long to work with.

    • Reply Paula M September 9, 2012 at 4:22 pm

      Interesting, I've never heard of batards before…I will have to look into that! And yes, the beer bread is ridiculously easy, that's for sure!

  • Reply Allyn September 20, 2012 at 12:47 am

    Pete just made something similar with whole wheat flour and it was amazing!!

  • Leave a Reply

    Please prove you are not a robot *

    Back to top