Beer Bread

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 6
  • Ingredients

  • 3cupsself-rising flour
  • 3tablespoonssugar
  • 1pinchsalt
  • 1 (12ounce) cans beer( room temperature)
  • Directions

  • Preheat oven to 400 degrees.
  • Stir all ingredients together thoroughly.
  • Put in a WELL greased bread pan.
  • Bake for 1/2 hour.
  • Reviews

  • “This is great backup for solid home style comfort foods like hash.Also good for breakfasts, bacon and eggs, etc.”

  • “Great Bread! I added 1 tsp of garlic powder and onion powder, 1 Tbsp of caraway seeds. I too had to add more beer but was prepared after reading the reviews. I cooked mine in a muffin pan to make rolls. They were great with our roast beef :)”

  • “Really easy. I did not have self-rising flour so I added 3 tsp baking powder and a tsp of salt. (Omitted the pinch of salt in the recipe) I used Foster’s beer, had to add just a splash of a second bottle to get the dough moist. I used a muffin tin & filled cups about 3/4 full. I baked at 375 for about 20 minutes, then pulled the tin out and brushed the tops w/melted butter. Put them back in the oven for about 3 min or until the tops were brown. They turned out great.”

  • “My mom made this bread when I was a child back in the 70’s. Don’t know what happened to her recipe so was thrilled to find it . It also makes excellent breakfast toast as well as French toast.”

  • “I have made this bread several times at college. its quick and soo easy! very few ingedients makes it ideal.”

  • “This is so yummy! I used 1 1/2 cups stone-ground whole white flour, 1 cup stone-groun whole wheat flour, and 1/2 cup ground flax seed, and added 1/2 a small-ish sweet onion, chopped, with a bottle of Rolling Rock and a little extra water, less than a 1/4 cup (it wasn’t coming together). I baked it at 350 for an hour and it was awesome! A moist banana-bread texture but more savoury than sweet and so good with a little butter or margarine… will definitely make again!”

  • “I have made this (and variations) for years. The only difference is that I did not add the salt, used 2 T sugar and I baked it at 350 for an hour.Any time I made something that had to be baked at 350 (most casseroles ) I tossed this together.I used to have trouble remembering how much flour until I started calling it 123 Beer bread.You don’t even need the recipe then. If we were going to a good friend’s house, I would bring the flour (we always had beer!!) and my pan and toss it in the oven with the lasagna.I have made it and added about a teaspoon of dried italian seasoning (rub into “dust” so it is distributed evenly) and a couple of tablespoons of Parmesan (the powdery grated kind).You could add some diced sun dried tomatoes and have pizza bread!On it’s own, I love it for toast as the surface gets nice and crunchy.”

  • “I used woodchuck cider 802 (warm not cold) and cooked for 40 minutes.This is the FIFTH beer bread recipe I tried today and the only one I was happy with – thanks a ton :)”

  • “It made a nice change from our regular homemade bread…without the hassle of it having to rise! Thanks.”

  • “I went with Artsy Chef’s comments the second time around & used a can and a half of beer…the texture seemed MUCH better than with one can.Otherwise, this bread is SOOOOOO unbelievably easy & yummy!It freezes well, too.”

  • “This recipe is great. I too substituted the sugar with Splenda Baking sugar and you could not tell the difference. The taste is very similar to some mix beer bread varieties but this version is much cheaper to make as long as you have the ingredients readily on hand.”

  • “I made this tonight with a beer cheese soup and my hubby and six sons LOVED it. I did tweek it a bit, I decreased the sugar and actually used splenda. I used a whole bottle of beer and added a TON of bread spices. I expected to have some left over and actually should’ve made more! Thanks!”

  • “This is so similar to the bread I make.I took it to work and everyone asked for the recipe.I omit the salt.Also, I cook mine for 40 minutes at 350.Then I pour 1/2 stick of melted butter over the top and return it to the oven for another 15 to 20 minutes.This is heavenly toasted too!You can also add some herbs and/or garlic to the melted butter to make a more savory bread.”

  • “This was so easy I couldn’t believe it would work, but it was great – we had it with lots of butter and prawns (shrimp) drizzled with lemon juice. I might use less sugar next time to make it more savoury, but this way it would be yummy with honey for tea!”

  • “How much easier does it get? Done in a wink and everybody had seconds! I served it with the beer cheese soup and there is none left! Great for a cold winter night. Thanx for a very good recipe!”

  • “Very good and very similar to the recipe I had, but I think I like this one better.Nice and easy and tasty.”

  • “This bread recipe was the best I ever tried, plus it was very easy to make it.”

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