Beer Bread

filed under: Bread on August 16, 2018
  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • This Beer Bread recipe is not only simple, it is 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

    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.

    5 from 2 votes
    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 butter cold
    Instructions
    1. Preheat the oven to 375°F. Prepare a 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. 

  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • 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

  • Lauren says:

    I made these with the suggested Stella, in a muffin pan at 350 for about 30 minutes, and they came out well. I had to dust sugar on them right before the butter as I realized they were salty AF (maybe the 2 tspn of brown sugar I put wasn’t enough?), anyway, thanks for the recipe!

  • Joe says:

    Bread rose too much spilling butter all over the oven. Lots of smoke.

  • Jeffrey Thomas Bakota says:

    Turned out perfect. Thanks for the help.

  • Kristin says:

    So good!!!! Loved it!! Thank you!!

  • Cay Stamps says:

    Instant family favorite! So simple and fast and easily adaptable. So far we have added Italian seasoning, onion powder, garlic powder and parm to make a loaf to serve with pasta, and my favorite, a rosemary garlic loaf. Love that buttery crust… perfection.

  • Kerry says:

    I made this to go with our corned beef & cabbage. I used lands ark (because it’s what I had in hand that I was willing to sacrifice!) and added all the dried herbs I would add if I were making my her ed soda bread (garlic, rosemary, Italian seasoning, a dash of dill), then sprinkled the top worth garlic powder, rosemary and coarse sea salt before baking. OMG, it is so good!! And so much less work than my soda bread!

  • Debbie says:

    What size loaf pan?

  • Vanessa says:

    It is simple with a lot of flavor.

    At first I tried it with all pourpose flour and it did not come out right the batter came out runny, so I repeated with 1 cup of bread flour and two of multipurpose flour. And it came wonderfull. I increased the flavor with a bit of black pepper, cayenne pepper for a firery taste and oregano.

    When baking I suggest to put on a baking sheet base under the glass loaf pan so that the grease of the butter don’t spill on the oven.

  • Vie says:

    Great recipe! Except WAY too overly salty for our taste. I’d definitely cut back the salt by half. I used a brew that was a bit too heavy and bitter, so next time I’ll use a lighter, sweeter one. But it’s a good recipe and easy. Would be perfect with a good Chili!

  • Carol DuPuis says:

    3 cups flour before or after sifting?

  • Linda Bredenger says:

    This bread is my husband’s very favorite. I added 1/4 cup dehydrated onion and 1 T of dill weed. Great with soup!!

  • Danelle says:

    I love your recipes!!! When I search I always look for your recipe first!!

    This reminds me of my Grandmas beer bread recipe!!! I’m going to try it tomorrow.

  • Don't Pass on Dessert!