Beer Bread + Video

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This beer bread recipe uses just four ingredients and has an incredible flavor. Make it today for a snack or as a tasty side to your meal! 

titled (shown sliced) beer bread

Beer Bread

This is a really easy quick bread to make because you only need one bowl to mix all the ingredients. It is amazing with homemade butter smeared on top.

Plus, there’s no proofing or waiting for the bread to rise before baking!

And if you’re a beer drinker, you should already have all the ingredients you need to make this homemade beer bread. No special trips to the store!

RECIPE VIDEO

Watch the video below to see how easy it is to make this recipe!

Ingredients

Beer Bread Batter in Bowl
  • Self-rising flour  NOTE: See below for how to substitute all-purpose flour
  • Granulated sugar
  • Beer
  • Salted Butter, melted – If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.

What is the best beer for bread?

First, no matter what beer you choose, you’ll want to be sure it’s at room temperature before using it in the beer bread recipe.

Any beer will work, but it’s best to avoid anything too hoppy. Darker beers like brown ale, lagers, and porters tend to give the best flavor. But, I have used Blue Moon and it is amazing too.

Keep in mind, you don’t need to spend a lot of money on fancy brews. Any subtle flavors that you might taste while drinking are going to be baked out in the bread.

So, feel free to go with an inexpensive brew, or use whatever you have on hand.

Beer bread batter in pan

How to make the beer bread recipe

  1. Whisk together the flour and sugar in a large bowl. Make a well in the center and add a full bottle of your beer of choice. It should be room temperature, or as close to it as you can get.
  1. Use a spoon to combine everything together, until the batter is no longer foamy and there are no more streaks of flour.
  1. Transfer the batter to a greased loaf pan and pour half of the melted butter over the top. The butter is what will give a lovely brown crust to your homemade beer bread.
  1. Bake for a total of 55 to 60 minutes at 350 degrees F. Halfway through baking, remove the beer bread from the oven and add the remaining melted butter on top.

The bread is done when the top is browned and a toothpick inserted into the middle comes out clean. Also, it should make a hollow thumping sound when you tap on the loaf.

Transfer the loaf pan to a wire rack to cool for about 5 minutes. Then, remove the bread from the pan and finish cooling it on the rack until you are ready to serve.

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Baked Beer Bread in Pan

Recipe Notes

  • You can substitute all-purpose flour in this beer bread recipe with a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking soda, and salt. It works well if you are out of self-rising flour.

If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking soda and 3/4 teaspoon salt. Then, use the same cup-for-cup amount of all-purpose in place of the self-rising.

  • If you have a beer sensitivity, there are some simple substitutes.

Replace the beer with non-alcoholic beer, lemon-lime soda, or ginger ale.

I HIGHLY recommend using the beer though. It gives the bread an incredible flavor that you will miss out on by using a substitution.

Kitchen Essentials for Baking Bread

  • 9×5 bread pan – you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F
  • Large bowl – This is my go to bowl
  • Cooling rackyou can use your removable microwave rack as a cooling rack in a pinch
  • Bread knifeI love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.
Beer Bread Loaf Sliced

Beer Bread FAQ

How do you store homemade beer bread?

Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.

You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

What does beer bread go with?

It’s delicious as a snack just as it is or with a little more butter. You can serve this easy beer bread with soups and chilis or even use it to make French toast or sandwiches.

My favorite French toast is Jalapeno bread dipped in sugar, cream, egg and vanilla and fried. So amazing!

Beer Bread Sliced and buttered

Can I add mix-ins to beer bread?

Absolutely! This is a savory bread, so you’ll want to avoid anything sweet. Keep in mind that certain mix-ins may increase the bake time of this beer bread recipe. Here are some things you can try:

  • Cheese – add 1 to 1 1/2 cups of freshly shredded cheese
  • Jalapeños – use chopped jarred peppers alone or with the cheese
  • Bacon – 1/2 cup of cooked crumbled bacon would be great and can be paired with the cheese too
  • Spice blends – use about 1 tablespoon of Italian or Mexican seasoning
  • Fresh Herbs – about 1 tablespoon of your favorite
  • Fresh garlic – mince a garlic clove and stir in.
  • Honey – swap our your sugar for your favorite honey

Enjoy!

With love from our simple kitchen to yours. 

Sliced Beer Bread Loaf

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slices of homemade beer bread

Beer Bread + Video

Donna Elick
This beer bread recipe uses just four ingredients and has an incredible flavor. Make it today for a snack or as a tasty side to your meal!
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread
Cuisine American
Method Oven
Servings 10

Ingredients
 

  • 3 cups self-rising flour , You can use all-purpose flour, see below
  • 3 tablespoons granulated sugar
  • 12 ounce bottle of beer
  • 3 tablespoons salted butter, melted

Instructions
 

  • Preheat the oven to 350°F. Prepare a 9″x5″ bread pan by greasing with 1 tablespoon butter. Set aside.
  • In a large bowl, combine flour and sugar with a whisk. Make a well in the center.
  • Add full beer into the well. Stir the mixture with a spoon until combined.
  • Pour mixture into the prepared bread pan. Drizzle with the remaining butter. Bake for 40-50 minutes, or until browned on top and loaf thumps when you tap the top or a toothpick comes out clean.
  • Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool completely on the wire rack. The bread will cut best when it is not hot.
  • Enjoy!

Video

Donna’s Notes

  1. You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking soda and 3/4 teaspoon salt.
  2. If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
  3. If you are sensitive to beer you can substitute non-alcoholic beer, lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.
  4. Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
  5. You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 194cal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 29mg | Sugar: 4g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for beer bread recipe

Originally published April 2020.

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8 Comments

  1. If using all purpose flour, do I just add to 1 cup of the flour, and leave the other 2 cups as all purpose?

    1. I plan to use lemon lime soda, but I also have Canada dry cranberry ginger ale. Might try it with that.

  2. I’ve made this recipe (with the modified flour, as I only had all purpose flour) twice in the past 3 weeks. Both times it was amazing. I used Spotted Cow beer (only in Wisconsin) the first time and Brown Ale in the loaf I made yesterday. I like the Brown Ale beer bread the best but both were a hit in our home.

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