Buttery, slightly salty and so simple to make, this Beer Bread is sure to become a staple in your home as you make it time and time again!
Why We Love Beer Bread
- You won’t be adding yeast to this dough so there’s no worry about hitting the right temperature or the yeast not being good- this bread will rise perfectly every time!
- You only need one large bowl and a loaf pan so clean up is quick.
- From start to finish this recipe takes only one hour, which means you can have freshLY baked bread on the table in time for dinner.
- You can make this recipe kid-friendly by replacing the beer with soda. It’s still just as easy to make and just as delicious to eat.
Ingredients You’ll Need to Make Beer Bread
DRY INGREDIENTS: You only need four items- flour, sugar, baking powder, and salt.
LIQUID INGREDIENTS: You will need melted butter and your choice of beer. Ales, dark beers, and stouts work well for this Beer Bread.
How to Make Beer BreadJump to Recipe
STEP 1 Preheat your oven to 375 degrees F and grease a loaf pan. In a large bowl, combine the dry ingredients and stir until mixed.
STEP 2 Stir in the beer and mix until the dough is just combined. Over mixing will result in a dense bread.
STEP 3 Pour melted butter over the top of the bread and bake for 50-60 minutes. Allow the bread to cool slightly and then enjoy!
Tips & Tricks
- I prefer Belgian ales or light ales for this recipe but I have also made this bread with dark beers and stouts. Flavored beers such as blueberry or pumpkin also work well for a seasonal kick!
- To make this bread without using beer, simply swap the beer for sodas like Sprite, Sierra Mist or Ginger Ale. The carbonation from the soda creates the same airy bread as the beer.
- Store your Beer Bread covered or wrapped at room temperature for up to 3 days or frozen for up to 3 months. To freeze, allow the bread to cool completely before wrapping it in plastic wrap and placing it in a large freezer bag.
BEER BREAD FAQ
How does beer make the bread rise?
The yeast from the beer reacts to the starches in the flour and the baking soda to make the dough bubble up and become bread. Basically, you’re skipping the step of adding yeast to the bread and letting the beer do all the work! Also, this easy Beer Bread is what is known as a quick bread so it doesn’t have the traditional rising stage like other bread and therefore is more hearty and chewy.
What does Beer Bread taste like?
The two stand-out flavors of this Beer Bread are butter and the flavor of beer you add. That doesn’t mean beer is only flavor. That’s right. The beef also makes the bread taste malty and rich, with a depth of flavor that you don’t usually find in bread. This is also why flavored beers like blueberry or pumpkin work so well- along with the malt you also get the fruit flavor so you can experiment by making this Beer Bread with all of your favorite flavors throughout the seasons!
Other Recipes You May like
- Milk and Honey Dinner Rolls
- Pizzeria-Style Garlic Knots
- Copycat Cheddar Bay Biscuits
- Cheesy Pull Apart Garlic Bread
- Homemade Baguette
- Mixing Bowl
- Preheat your oven to 375 degrees F and grease a loaf pan with non-stick cooking spray or butter.
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the beer and fold together until just combined.
- Transfer the dough to the prepared loaf pan. Pour melted butter all over the top of the dough.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for at least 5 minutes. Serve warm or at room temperature.
- Nutrition is based on 1 loaf cut into 8 slices.
- I prefer Belgian ales or light ales for this recipe but have made it before with dark beers and stouts. Flavored beers such as blueberry or pumpkin also work well.
- Soda can also be used in place of beer. Use sprite, sierra mist, or ginger ale.
- Bread can be stored covered/wrapped at room temperature for up to 3 days or frozen for up to 3 months. To freeze, allow the bread to cool completely before wrapping it in plastic wrap and placing the bread in a large freezer bag.