Beer Bread is one of the easiest breads to prepare resulting in a dense, chewy, center which contrasts beautifully with its buttery crunchy crust. Only takes a few minutes to prepare and an hour to bake. You control the flavor by the beer you choose.
I first tried beer bread at a friend’s house when I was a kid. I’ve never heard of it before and it sounded strange to me. I didn’t think I was able to have any because it was made with beer, but her mom assured me I wouldn’t get in trouble. I mean, I was just a kid – what did I know?
The bread was incredibly delicious and I craved it every time I went to her house. Even when we parted ways, I often thought of giving her a call just to get the bread, or better yet, the recipe. I have tried a few out there but it didn’t match what I had that day. Some were too sweet, some too hard, some were overpowered by the beer, etc. A lot of recipes used self rising flour, but I don’t stock that in my pantry. It’s nothing to add baking powder and salt to all-purpose flour and get the same results.
After baking many loaves, I finally came up with this recipe. Using brown sugar was the key and added a touch of sweetness. This beer bread is soft, dense, chewy, flavorful and has a perfect crunchy buttery crust.
You control the flavor by the beer you choose
The type of beer you use will determine the outcome of this bread and make it your own. I actually prefer a lighter beer where there is only a hint of beer flavor. I have also used Sam Adams and the flavor was more pronounced. Use the beer you like. If you like drinking it, you’ll most likely enjoy it in the bread.
Pouring half the butter on top of the batter in the pan ensures a crunchy top. This bread uses a 9×5 loaf pan otherwise, the butter will spill out as the bread bakes. I found that out the hard way when making this recipe.
After the bread is baked, turn it out onto a rack to cool and try to refrain from picking at the crunchy topping. Honestly, I made this bread one day when family was visiting and as soon as I turned it out onto the rack to cool, it was gone. Slathered in butter, this bread is too tempting to pass up.
You know what’s funny? When I served it to my kids the first time they asked if it was okay to have it because it was made with beer. I guess it’s really in the genes!
Be happy, eat well…
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Beer BreadPrint Recipe Pin Recipe
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- ¼ cup brown sugar packed
- 1 (12 ounce) bottle beer, see Note
- 4 tablespoons butter melted
- Preheat oven to 375 degrees.
- Butter a 9 x 5 loaf pan and set aside.
- In a large mixing bowl, stir the flour, brown sugar, baking powder, and salt. Combine well.
- Add half of the melted butter and the beer. Mix until just combined with a spatula. Batter will be lumpy and dense.
- Pour into prepared loaf pan and even out with the spatula. I don't like to smooth the top because those uneven little bumps makes an incredible crunchy topping.
- Pour the remaining melted butter on top. If you want to ensure no butter oozes out onto your oven floor, you can line a baking sheet with foil and place the pan on the baking sheet.
- Bake for 1 hour.
- Turn out bread onto cooling rack and let cool.
- Serve with butter and enjoy.
You can use a beer to your liking, but be aware that the stronger the beer, the darker and stronger the taste. Don't like beer? Then use a 12 ounce can of club soda water and get a great loaf of bread.