Beer Bread

filed under: Bread on August 16, 2018

This Beer Bread recipe is not only simple, but it is also out of this world delicious! Follow my tricks to make an out-of-this-world Beer Bread! I promise it will be the only recipe you will ever need!

Beer Bread Cut Into and Close up

Beer Bread

I made no less than 10 different beer bread recipes before coming back to the basics. This recipe is based on one my grandma made in the 1970’s using Schmidt’s beer. No one ever told me it had beer in it, and I certainly never asked! But I do remember it having the most amazing unique flavor that I never experienced at home. I always thought grandma just had a special magic when it came to baking. (Truth is, I think she does!)

Beer Options

We liked IPA beers the best, but here are our favorites:

Surly Furious IPA

Eddyline Brewery Epic Day

Blue Moon Pacific Apricot Wheat

Leinenkugel’s Oktoberfest

Pikes Peak Brewing Co. Elephant Rock IPA

One amazing thing about beer bread is that it can be changed depending on the season. Try a pumpkin, apple, or honey flavored beer for an extra flavor punch. I haven’t tried Guinness Beer Bread, but I hear that it is fabulous.

Beer Bread Recipe

Beer Bread Recipe

When I visited grandma and she generously shared her recipe with me, we talked about why she did it the way she did. She actually used lard instead of butter as it was more economical and readily available. (They didn’t have much and always made use of what they had!) She would place the lard on top of the beer bread before placing in the oven. I found that fascinating and asked her why… she said ‘because that’s how my mom did it’. Fair enough!

I also listed salt as optional in this recipe. We love a saltier bread and even sprinkled some sea salt over the finished product! You can certainly omit the salt if you prefer.

Easy Beer Bread Recipe

Sugar in Beer Bread

Grandma also didn’t add sugar to hers, so I am leaving that out of the recipe. However, it is an important ingredient depending on the beer you use.

I started with an IPA beer and found that no additional sugar was needed. The power of that beer was enough to properly flavor the beer bread. I eventually ended up using a Miller Lite in the recipe (as we like to drink the IPA too and were out!) and didn’t think the bread was as flavorful. So I added 2 tablespoons of granulated sugar and LOVED how it turned out. You can add anywhere from 1-4 tablespoons in this beer bread recipe, and it should be done according to your tastes.

If you prefer a sweeter beer bread but don’t want to use granulated sugar, you can use honey! About 1/4 cup works best in the recipe I have shared below.

How to Make Beer Bread

Butter and Beer Bread

Butter matters! After making a zillion beer bread recipes I found that I liked a SALTED butter and that it should be as organic as possible. Dark in color and rich in flavor. If I was going to try and replicate what lard did in grandma’s recipe, I needed to make sure that I was using a high-quality butter! One of our favorites was an Amish salted butter that I found at the co-op. I also loved Challenge Butter!

The BEST Beer Bread

Flavor Options for Beer Bread

As you will see from my base recipe, beer bread is one of those breads that can be easily customized to fit your tastes.

Beer Cheese Bread:

Add 1 to 1 1/4 cups cheddar cheese to the batter. I like to reserve about 1/4 cup to spread over the top of the bread before baking. You can also add 1 teaspoon of garlic powder and dried rosemary to kick it up a notch!

Apple Beer Bread:

Add 1 teaspoon cinnamon, 1 cup of chopped apple, and use an apple flavored beer. Try adding an apple butter for over-the-top amazing flavor!

Chocolate Beer Bread:

Add in 1/2 cup mini chocolate chips (plus more for sprinkling over the top), use 1/4 cup of brown sugar, and a chocolate flavored beer.

The sky is the limit when it comes to making beer bread! What is your favorite flavor?

Here is a video on how I made this Beer Bread. I used Coors for this version.

4.83 from 34 votes
beer-bread-blog4
Beer Bread
Prep Time
5 mins
Cook Time
45 mins
Cooling Time
5 mins
Total Time
50 mins
 

The only Beer Bread Recipe you will ever need! It's all about the beer (of course) and the butter! 

Course: Side Dish
Cuisine: American
Keyword: beer bread
Servings: 12 slices
Calories: 187 kcal
Author: Amanda Rettke
Ingredients
  • 3 cups (330g) sifted all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt optional
  • 1 (12-ounce) can beer room temperature
  • 1/2 cup (1 stick, 113g) salted OR unsalted butter, cold
Instructions
  1. Preheat the oven to 375°F. Prepare a 9x5 glass loaf pan with butter or pan-release. (If you don't have glass try and use a light colored pan as a dark pan might bake the edges too quickly.)

  2. In a bowl add the flour, baking powder, and salt. (add the sugar here if using)
  3. Whisk dry ingredients together.
  4. Pour in the beer and stir all ingredients until just combined and there are no dry parts. The batter will be thick.

  5. Pour the batter into your prepared loaf pan and smooth out if needed.
  6. Cut the butter into slices (roughly tablespoon size) and place on top of the raw batter evenly.
  7. Bake for 35-45 minutes or until the bread is golden brown on top. There should be about 1/2 inch of melted butter bubbling at the bottom. (I start checking at 35 minutes and my bread is usually done. I have a convection oven.)

  8. Allow to cool on the counter for about 5 minutes or until all of the butter in the bottom of the pan is soaked back up into the bread.

Recipe Video

Recipe Notes

**If using granulated sugar you can use 1-4 tablespoons. The use of sugar is based on the type of beer used and your preferences. When using a lite beer I used 2 tablespoons and found it to be sweet enough. If you prefer a sweeter beer bread use all 4 tablespoons.

**I listed salt as optional. We love how to brings out the flavor but again, it really depends on what kind of beer you use. 

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Margaret Legare says:

    Do you need that much butter or could you cut it back. Thanks for the recipe , I’ve been making soda bread and will try this one .

  • Gobi says:

    It made a really dense, chewy bread. It tastes amazing even without salt or sugar (I used yuengling). I paired it with grape jelly and it makes a perfect snack.

  • Charlotte says:

    I added two tsp of salt but it came up VERY salty – next time I think I’ll not use any at all. Otherwise, a quick and easy recipe which was a lifesaver when we had no yeast!

  • Brian says:

    Can you,use almond flour

    • Amanda Rettke says:

      I have not tested this with almond flour so I can’t speak to its effectiveness.

  • Pat Claiborne says:

    Yum the best and easiest recipe EVER…ty ty. Beware the 3 ingredient recipe does NOT work!!! Great quarantine bread bc there’s no yeast to be bought! 4/4/20

  • Diane says:

    Could you tell me what kind of beer you use? I haven’t had one in a very long time.

  • Diane says:

    Sorry, I really need to learn to read first. My apologies.

  • Damon says:

    Recipe is good, but would dial back the salt. Used Molson Canadian and 2 TBSP sugar. Definitely encountered lots of butter spillage in the oven and a major smoke event. I’d recommend a disclaimer in the recipe. Followed recipe, used correct sized Pyrex glass loaf pan, etc. Only difference I can think of is I used Earth Balance sticks instead of actual salted butter because it’s what was in the house during quarantine. It’s always acted the same way as butter previously, but who knows? Anyway, put a rimmed baking sheet at the bottom of the oven and cleanup will be easier.

    • Amanda Rettke says:

      Will add a disclaimer, thanks for pointing that out! It might have seemed a bit too salty because of the salted butter as well. Glad you (mostly) liked it. 🙂

  • Judy says:

    I only have unsalted butter in the house. How could I compensate for that? Add a little more salt then the recipe calls for? This sounds yummy.

    • Amanda Rettke says:

      No, I wouldn’t add more salt! 🙂 Unsalted butter works great!

  • Shawn Rottiers says:

    I agree with Damon’s comments, and wish I had read all the comments before I started to bake the bread. The butter bubbled up and spilled over and the whole house is full of smoke and I have butter spilled all over the bottom of my oven… what a mess! I had to take the bread out early and turn the stove off, so now the bread is only partially baked.
    To do list: Clean my oven tomorrow. 😭

    P.S. Might try the bread one more time so I don’t feel defeated, but only use half the butter on top.

  • Jill Schreiber says:

    If you add the cheddar cheese do you cut out some flour or add more beer

    • Amanda Rettke says:

      Nope, no need to cut. You can just add cheese.

  • Cat says:

    The recipe worked well, except way way too much salt. I know it was optional, but having never personally made this, I had no way to know how much salt was needed so I added the 2 tsp. Which, I felt was too much as I was doing it. Literally inedible even if you like salty .Remade with 3/4 tsp salt, turned out great.

  • John Abbott says:

    Made bread with your recipe today using Guinness Hop House13 Lager, turned out good, didn’t add anything to the recipe,used 2 teaspoon of salt, would cut that back to one next time. Also will use an IPA.

  • Janice Forret says:

    The notes say how much sugar to add, but there is no sugar listed in the ingredients? When do you add the sugar. Do you add it to the batter or sprinkle it on top?

    • Amanda Rettke says:

      Sugar in Beer Bread

      Grandma also didn’t add sugar to hers, so I am leaving that out of the recipe. However, it is an important ingredient depending on the beer you use.

      I started with an IPA beer and found that no additional sugar was needed. The power of that beer was enough to properly flavor the beer bread. I eventually ended up using a Miller Lite in the recipe (as we like to drink the IPA too and were out!) and didn’t think the bread was as flavorful. So I added 2 tablespoons of granulated sugar and LOVED how it turned out. You can add anywhere from 1-4 tablespoons in this beer bread recipe, and it should be done according to your tastes.

      If you prefer a sweeter beer bread but don’t want to use granulated sugar, you can use honey! About 1/4 cup works best in the recipe I have shared below.

  • Gary says:

    I made the bread with Blue Moon. Really great taste. Next time less salt and a flavored beer. It was a simple recipe.

  • Sue says:

    Love this bread! I used regular Blue Moon and the apples and cinnamon, it was fantastic! I used the full amount of salt, sugar and butter and I had no problems at all. No spillage or running over. I do have a question, have you used a sour beer, like raspberry or cherry?

    • Amanda Rettke says:

      I haven’t used sour beer, but that is a great idea!

  • Jackie C says:

    I pulsed half of the cold butter in the food processor, with the dry mix. I did add both salt and a little sugar. Used a “belgian wheat” beer and added “everything” topping on top, along with the rest of the cold butter. I was fabulous!

    • Amanda Rettke says:

      I love that you wrote, “I was fabulous”. I think you meant “it was fabulous” but I like your version better. 🙂

  • Kathy says:

    Making this bread for the second time made it the exact way the recipe states with 2 tablespoons of sugar and using the cheddar cheese if this bread comes out the way the first One did it will be totally awesome

  • emma williams says:

    don;t know why so many people are having problems with butter overrunning and messing up their oven???I have made the bread many times and used butter pats or melted butter and never a problem…Common sense also on many of the questions..It will not hurt you to take a tiny taste of condiments you put in for the finished product…Not enough salt to your taste, add more or less ets..same as with sugar blah blah..Have a great day and once again I will enjoy my beer bread turkey swiss cheese sandwich…And probably will sing the BEER BARREL POLKA~~

  • Trish says:

    This sounds like an awesome recipe, having looked at others and read the comments. Could you use a wheat or rye flour (mixed maybe?). I am definitely trying this with a heavier darker ale or sout. Can’t wait!

    • Elizabeth Keeney says:

      Hi, Trish! I work with iambaker and am happy to help with questions. We have not tried using wheat or rye flour, but that sounds delicious, especially with a darker ale or stout. I would love to hear how it turned out!

  • Candice says:

    Does the beer have to be room temp? I already got everything ready but just took the beer out of the fridge cuz I didn’t see that part right away.

    • Amanda Rettke says:

      It should be ok. Room temp is best but I have to admit I have added cool beer before 🙂

  • Frobbotzim says:

    I’ve used this recipe at least 20 times now, have never used more than 1/2 stick of butter, and it is always amazing, gets a delicious fried crust. Afraid to try a full stick of butter after one batch even bubbled over. Just made a perfect loaf with Boulevard Wheat Beer, but O’Dell Cloud Catcher IPA has been our all time favorite ingredient (when we can find it).

  • Evie says:

    Loved it! Used a dark beer, no sugar about one tsp.of salt. Had no issues with the butter coming out of the pan, Thanks for the recipe.

  • Diana says:

    Second time making this bread. First time worked really well and it was great, no problems. This time using the same pan and everything am experiencing overflow of the butter to the bottom of my oven. Good thing I have all my windows open or I would be dealing with the smoke alarms going off. Only thing I can think of different is that it took me a little longer to get the ingredients mixed before putting in the pan and I used spray on pan coating instead of coating the pan with Crisco or cold butter. My recommendation is to work as quickly as possible so it limits rising before putting dough in the pan and stick with a solid pan coating, not a spray on. Haven’t tasted it yet, but I’m sure it sill be good!

    • Amanda Rettke says:

      Thank you for the feedback, Diana! I will retest the recipe to see if I can replicate your experience and then make any adjustments as needed.

  • Jo says:

    My had a gorgeous texture; used whole meal flour and John smiths but seems to taste of baking soda?

    • Elizabeth Keeney says:

      Hi, Jo! I work with iambaker and am happy to help with questions. Be sure to use baking powder in the beer bread recipe. Have a great day!

  • Don't Pass on Dessert!