I first posted a similar recipe in January, but am reposting this slightly revised version since I’ve made is so many times that I’ve had ample opportunity to improve it. I think I’ve got it to the point of perfection now.
I find this savory quick bread it to be just as good, if not better, than homemade yeast bread. It is a very simple recipe with just a few ingredients but I find it absolutely delicious. The beer gives it a yeasty flavor and the sugar lends a hint of sweetness and you just can’t go wrong with an entire stick of butter soaking in from all sides during the baking process. It creates a thick, buttery, and crunchy crust and the inside is soft and flavorful. It is divine.
For a fun and unique gift, package up the dry ingredients after sifting them together, attach baking instructions and include a can of beer if you wish.
BUTTERY BEER BREAD
Printable recipe with picture
I usually use self-rising flour and omit the baking powder and salt because it seems to taste better this way and is even easier to prepare!
3 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-oz) can beer
1 stick (1/2 cup) salted butter or margarine, melted
Preheat oven to 375 degrees. Spray a 9×5* loaf pan with cooking spray and set aside. Sift the dry ingredients together into a large bowl and stir briefly with a whisk to combine everything. Pour beer over the flour mixture and stir in the beer with a spoon. The mixture will be thick but much more like batter than regular bread dough. Dump into the prepared pan and spread out as evenly as possible. Pour the melted butter or margarine over the top and bake for 1 hour. (The butter will run down the sides and underneath as it bakes.) Remove from pan and cool on a wire rack for fifteen minutes, or as long as you can stand it, before serving. Best served fresh from the oven.
*Please do not use a smaller loaf pan, or the butter will overflow and make a huge smokey mess. If you don’t have a larger pan, then place a baking sheet below the pan to catch any butter overflow.
Recipe source: Recipe Rhapsody
Your description of this bread is fabulous! I love the incredible smell of fresh baking bread…there’s really nothing like it! And I’m the same way, I usually (ok…always ;) ) cut into fresh bread immediately! Congrats on getting orders for the truffles, that’s awesome!!!
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I gave this to Lazaro Cooks, he made a cheese beer soup and i said that this would be wonderful with it.. ( on his facebook)
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I absolutely must make this. Stat.
Veronica, I just made this on Saturday. AND IT WAS AMAZING. My husband loved it. I loved it. We wolfed it down. So I was wondering–do you mind if I blog about it?? Pretty please?? Of course I’ll link back to you and give you all the credit. =) You are amazing. Your bread is amazing.
Over and out!
Yay! Another believer! lol. Of course you can blog it, girl, and it was sweet of you to ask. You never have to ask as long as you link back. Thanks!
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Hello Veronica, just found your incredible blog, all the recipes sound great, do you know can you freeze the beer bread and reheat it after?
Hi Louise! This bread is really best when served warm from the oven. After storing, the crust loses it’s crispiness and the inner bread becomes more dense and dry.
what kind of beer would you recommend? this sounds like a great dish along with the chili for Sunday football.
Wow, I never saw this comment until now! And now football season is over! I just use anything–Old Milwaukee, Michelob, Coors, whatever. It’s all good.
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Thanks so much for this recipe! I’ve made it numerous times now, adding other ingredients for different tasting results but ALWAYS crunchy and yummy … I even cut sugar and butter in half and no salt and use a no-salt baking powder. Still just so so very delish! Have made it for family and friends and it is a BIG hit.
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Thanks for this recipe! I first heard of beer bread last year and tried a few times with another recipe (I’ve lost it since) that wasn’t nearly as good as this one. I think the butter is the trick, because I don’t remember the other recipe calling for butter. Anyway, I’ve made your recipe now several times and my family loves it. It’s very versatile too, I only use half a stick of unsalted butter, as I divide the batter into two loaves, and I’ve tried “sandwiching” various spices/flavors between scoops of batter (before baking): grated pepper jack cheese, herbs, grated garlic… right now I’m trying a sweet version with cinnamon sugar. Truly a recipe for the ages! ,)
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