Beer Bread

“Didn’t turn out well…I could taste the baking powder.Too bad, it was a cinch to make!”

“I have to agree with Lesa this isn’t very good and it is a shame because the whole deal only took about 5 minutes to prepare. Mine (I used whole wheat flour instead) came out awfully salty 🙁 and like a brick ;-)”

“We love, love, love this recipe! I can’t understand why people would make this from a box when the made-from-scratch version is so much better (and cheaper!).”

“I’ve been making this recipe for years, and I love how simple and tasty it is.Sometimes less is more.I always use a good quality beer, but I don’t know if it matters.Thank you so much for posting this recipe!”

“This recipe seemed more like something suited for biscuits. It was so very simple, but the flavor/texture was off for us.”

“What a great recipe!I wanted to use up some old beer in my fridge and this recipe was a perfect way to do it.I threw in some herbs to give the bread a little more flavor.The bread is light and airy.I’ll be making this one again!”

“I could not believe that this was going to work, being so easy. I perused most of the beer bread recipes here & found so many wanted flat, room-temp or cheap beer. I chose this recipe in the end because it has several reviewers that weren’t happy with it & I wanted to know why. I was going to be using cold, fresh, expensive beer as well as making my own self-rising flour. My results were excellent. Everyone gave it 5 stars, more if possible & I will be making this bread quite often. Soft & tender on the inside; moist but not undercooked. The outside was nicely tanned with a bit of a crumbly/crunchy texture that only went as far at the thin crust. I used bread flour, baker’s sugar & fine sea salt (they were all on hand, no other reason), & added 3 teaspoons of baking powder & 1 teaspoon of salt. I sifted all the dry ingredients together before adding the beer. I suspect others may have been using old baking powder. I have had heavy, uncooked dumplings before because of that. One reason I KNOW this is a keeper: DH & DS did not put butter on it & this would be the first bread or roll ever that didn’t get slathered with butter by them. Thank you for sharing, Zaney. I’ll be using this again & again! Made, enjoyed & reviewed for Flour Power, April 2008 challenge.Update:I’ve made this several times now with different beer each time & some cold, some flat & some room temp.So far none of those things have mattered in the final result.I’ve taken some better photos though, that I’d like to post.”

“I make this one with 1/2 C. sugar for family preference.It’s a great bread!”

“I made this bread, it turned out hard and the middle really chewy.I won’t be making it again.”

“This was outstanding!I don’t have any self rising flour, so I added 3t. baking powder and 1 t. salt to my flour.Bread was *slightly* sweet and very tender.Definitely a keeper!(And it was easy, too!)”

“I make this often and you definitely should use self rising flour instead of all purpose.”

“If you use 1/4 cup sugar instead of the honey, it is delicious.My recipe calls for self rising flour, beer and sugar.A real hit.If you use self rising, omit the salt and baking powder( it’s already in there!)”