My first experience with Beer Bread seems like decades ago now, because well…it probably was! A cousin of mine had one of those fun “party” gatherings to sample some of the products offered by a company I had never heard of at that time, Tastefully Simple. Well, at that party, I met a bread and our relationship has held strong for all these years now! The problem with this bread however always seemed to be that when I was craving it, I never had a box in my pantry. As it goes with cravings, when you want it, you want it right away, not in 5-7 days and $8-$20 (plus tax & shipping) later. Now, please don’t get me wrong…I do and always will support the businesses I love and Tastefully Simple will forever be one of those businesses, but I simply had to figure out how to concoct this delicious bread for myself with the ingredients I already had on the shelves of my pantry and refrigerator. So that is just what I did, and now you can too with my Homemade Beer Bread recipe!
To create this handsome loaf of goodness you are going to need only six ingredients: flour, sugar, baking powder, salt, beer and butter.
A FEW NOTES ON THESE INGREDIENTS:
Flour: You can interchange all-Purpose flour and bread flour in this recipe without affecting the results. The main difference between these two flours is the protein content. All-purpose flour is considered a soft wheat flour and contains a few percent less proteins than a hard wheat flour such as bread flour. Higher protein flours produce more gluten in your baked goods and therefore give your baked goods a more solid structure. For this recipe, it’s entirely up to your preference. I generally prefer to use all-purpose flour just because I am more likely to have that in my pantry at any given time.
Salt: You will notice in all of my recipes that my salt of preference is always Himalayan pink salt. The reason I opt for this salt over all others is because it maintains so many health benefits, while also providing (in my honest opinion) the best flavor in all my recipes. It is just a little more intense than all the others (kinda like me)!
Beer: I’m going to be honest here…I have literally only ever made this Homemade Beer Bread with a light Pilsner. My go-to beer here is Miller Lite, because when I “go-to” the fridge, that’s generally what’s in there! If you are someone who enjoys a more full-bodied brew however, by all means, try that and please let me know how it works out for you!
Butter: I use salted butter here. It isn’t necessary to use butter in this recipe at all. Your bread will still bake up beautifully and be very tasty, but I love butter and honestly, I think the only thing better than slathering it on a good piece of bread…is slathering in onto a good piece of bread that has already had melted butter infused in its crust.
To make the bread, begin by preheating your oven to 375°F. Then, grease a 5″ x 9″ loaf pan. Set aside.
Next, sift flour, sugar, baking powder and salt together into a large bowl. Slowly pour in your beer while mixing with a wooden spoon. Mix until well combined. Prior to transferring the dough to the prepared pan, use your hands to knead in any remaining flour from the bottom or sides of the bowl. I usually like to scoop the entire batter out of the bowl and knead it in the air a bit to make sure all of the ingredients are completely combined. The batter will be lumpy and very sticky.
Once all ingredients are fully incorporated, place the dough in the prepared pan and even it out by gently stretching it with your fingers to meet the sides of the pan. Pour the melted butter evenly over the top of the batter.
Bake, uncovered, for 50-60 minutes or until top is golden brown and a cake tester comes out clean from the center.
This bread is equally delicious served warm or room temperature.
A COUPLE RECOMMENDATIONS:
I love toasting a piece of this bread up, slathering some butter on it when it comes out and sprinkling cinnamon and sugar across the top.
If you are looking for a party pleasing hor d’oeuvre, make up some spinach dip (I like to use the recipe on the back of Knorr Vegetable Recipe Mix – minus the water chestnuts) and serve it with some cubed up Homemade Beer Bread. This is aaaamazing!
Homemade Beer Bread
12-15
servings15
minutes1
hour217-271
kcalForget about the endless kneading and rising that accompanies most bread-making! You can easily whip up this Homemade Beer Bread in 15 minutes flat and pop it in the oven for a delicious homemade loaf of bread that pairs well with nearly all hearty soups and savory dishes!
Ingredients
3 cups all-purpose flour (or bread flour) *
⅓ cup sugar
1 Tablespoon baking powder
1 teaspoon Himalayan pink salt
1 (12 ounce) bottle beer **
3 Tablespoons butter, melted
METHOD
- Preheat oven to 375°F. Grease a 5″ x 9″ loaf pan. Set aside.
- Sift flour, sugar, baking powder and salt together into a large bowl. Slowly pour in beer while mixing with a wooden spoon. Mix until well combined. Prior to transferring the dough to the prepared pan, use your hands to knead in any remaining flour from the bottom or sides of the bowl. The batter will be lumpy and very sticky.
- Once all ingredients are fully incorporated, place the dough in the prepared pan and even it out by gently stretching it with your fingers to meet the sides of the pan. Pour the melted butter evenly over the top of the batter.
- Bake, uncovered, for 50-60 minutes or until top is golden brown and a cake tester comes out clean from the center.
- Bread is equally delicious served warm or room temperature.
Notes
- * I have tried both of these flours when making this bread and both are equally delicious in this recipe. I do prefer to use the all-purpose flour however, because I usually have it more readily available.
- ** I prefer using a light pilsner for this recipe like Miller Light, Coors Light, Budweiser Light, etc., but the choice of beer is entirely up to your preference.
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