Beer Bread

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.

So delicious and easy. Used Coors Light. Poured melted butter over the top during the last 8-10 minutes. Beautiful golden color. Excellent light texture. Chants of “beer bread, beer bread” from quarantined college daughter and high school son. Guess that’s full approval.

Definitely take the suggestion to use bland beer - the IPA I used left a slightly bitter taste. It was still delicious, though. Will definitely make again, was very, very easy. Bake time for mine was about 42 min, and came out perfectly.

I found that adding 1t (vs. 2T) of sugar was the right amount. I tried baking it without sugar and I could taste the baking powder (at least with a very mild beer and no butter). I thought it was pretty sweet with the full amount of sugar.

Beer Bread 3 cup Flour 1/4 cup sugar 1 bottle of beer (ciders and non-yeast beers don’t work very well) Mix (thick and sticky dough). Fill muffin tins. Bake at 350F for 15-20 minutes. I like using my stick mold so it’s easier to dip the bread in stews and sauces. Different beer gives different flavors. I love a stout or dark ale with beef stew and pot roast. IPAs for pork. Peach and pumpkin ales are wonderful with lighter fare or just with butter.

Amazing basic beer bread: added caramelized onions, garlic, and sharp white cheddar. It's a canvas that's delicious in and of itself, but is fantastic for adding your own spin.

I've made this several times, and like it so much that I no longer need my weekly baguette fix from the local bakery. I 've been changing up the spices with each batch, using ground rosemary some times (rosemary and fennel seed are a great combo), red and black peppers, scallions and dill. Great recipe.

I made this in a loaf pan greased with margarine to make it dairy free. I didn’t have any cornmeal so I left it out and the bread still came out of the pan easily and was still delicious! I love how fast this was to make and and it tastes really good. I did find that it needed more time to cook. At 35 minutes the inside was still somewhat raw. I ended up cooking it for about 45 minutes.

It isn't so much an issue of whether the beer is "bland" but how hoppy/bitter it is. So a dark chocolatey stout will work, but not that double IPA!

Wonderful, easy, fast -- this recipe is a gamechanger!! It is also very forgiving and adaptable, and several commenters have made suggestions that I can't wait to try. Personally I like to use half whole wheat flour and half all purpose flour for a nice whole wheat loaf, and I've also found you can use equal amounts of kombucha instead of beer for similar results (just consider adjusting the amount of sugar you add depending on the sweetness of the kombucha).

I use this recipe with gluten free flours and hard cider. Works perfectly for my gluten eating as well as gluten free guests!

I used 1 c buckwheat, 1 c Red Mill gluten free flour, and 1 c reg. flour + a Trader Joe's ale (cuz that's all I had) ... the combo yielded a somewhat heavy and bitter brew, as I expected but moreso ... an experiment to warn others against. Will go well with leek and potato soup for supper (carb rich) ... and can be grilled in butter or whatnot to reduce the ... whatever... . Will make again with ingred. as listed. But here it is, good old trial and error.

Made this recipe two days in a row and the results were great and consistent. Used a Pilsner Urquel and it tasted great. Definitely agree with the comments of a 42 minute bake time instead of the 35 minutes in the recipe. Never knew you could make homemade bread so fast.