Beer Bread
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the pan
- Cornmeal
- 3cups all-purpose flour (see Tip)
- 3teaspoons baking powder
- 1teaspoon kosher salt
- 2tablespoons granulated sugar
- 1(12-ounce) can beer (the blander the better)
- 2tablespoons unsalted butter, melted (optional)
Preparation
- Step 1
Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Step 2
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Step 3
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
- Three cups of self-rising flour can be substituted. Omit the baking powder and salt.
Private Notes
Comments
I’ve made three loaves in the last 24 hours and have learned that it makes a huge difference in the height of the bread if you leave the dough out for fifteen or twenty minutes before popping it in the oven; easily a third higher. This is an easy, delicious recipe!
An amazing, easy and fast recipe. I used Stella Artois beer (don't know if you can find it in USA, I live in Argentina) and it was perfect. I was so pleased with the bread that I made a second one the day after, and that time I added a medium size onion, chopped, and black olives, pitted and chopped. I also sprinkled with melted butter as in recipe, which I hadn't done the first time. Really worth it for the looks and the flavor. Finished with some black pepper on top of the butter.
To echo past comments, I also recommend using the blandest beer you have. I used Miller Lite, and it turned out great. One other note-- I don't bake much and this is probably a rookie mistake, but I would suggest using a beer that's at room temperature. I pulled a cold one out of the fridge and poured it into the batter. It probably didn't bake as evenly as it could have. That said, will definitely make this again.
I'm really happy with this beer bread recipe. the first time I made it, it was dense. upon reading another review, I decided to leave it out to rise for 17-20 mins. I use this recipe as a canvas, after the first time making it. I always like to follow a recipe to a T the first round. The second time I made this, which was the next day, I added dehydrated onion flakes and a cup and a half of Shredded cheese. It was delicious, and had a nice rise making a fluffier bread. This time I added a small amount of crumbled dehydrated Jalapeños, with the onions and cheese. I'm sure it's going to be lovely. It's still in the oven. I don't think you can go wrong with this recipe. Definitely a keeper.
Love how quick and easy this bread is to bake, with few ingredients. And it tastes good with hot soup!
I like to add slightly more salt (1.5-2 tsp), and sub the 3 cups all-purpose flour out for 1 cup spelt, 1 cup bread flour, and 1 cup rye. I also add about 1 TBSP molasses. Delicious!