This savory & easy beer bread recipe makes the perfect side to soups or salads, and adds a hearty touch to any meal. Uses basic pantry ingredients.
Not too long ago, I received an email from a reader asking if I had an easy beer bread recipe. I knew I used to have one…but I had no idea if it was still in my recipe box. Turns out, it was! I know I made this a few times, but it was so long ago, that I didn’t remember a.) how easy it was, and b.) how delicious it was. This is a savory and rustic bread, that goes well with soups, salads, roasts, and more.
Tips for great beer bread!
- If you don’t have a stand mixer, a regular mixer can be used. The dough can also be mixed by hand.
- Don’t worry about getting the dough perfectly placed in the pan. The dough comes away easily from the mixing bowl, but it is slightly sticky. After the dough goes in the pan, smooth it out the best you can, but a rustic look is what you want.
- Make sure you put a cookie sheet under the bread pan before you place it in the oven. As the butter heats up and bubbles, it can overflow.
- For this loaf, I used Yuengling traditional lager, which is an amber beer. I am not a beer expert, but I know that some recipes call for a dark beer. Use whatever beer you like best, or have on hand.
- This beer bread recipe is delicious warm from the oven. It’s a large loaf, so chances are it won’t get eaten all at once. It can be stored in an airtight container for a few days at room temperature. After that, it’s best to place it in the refrigerator.
- If you like quick bread with a dense, hearty texture, this recipe is for you. Because it’s so sturdy, it works well to slice the loaf with a serrated knife.
- After a few days, the slices of bread can be warmed in the microwave. They also make the best toast ever!
Beer Bread Recipe
- 3 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 cup butter (1 stick)
- 12 oz. beer
- Preheat oven to 350 degrees F.
- Prepare a 9 x 5 glass baking dish. (I use Baker's Joy to prepare my baking pans.)
- Divide the stick of butter in two.
- Melt one half of the butter.
- Pour the melted butter into prepared baking dish.
- In the bowl of a stand mixer, add the flour, sugar, and baking powder.
- Using the paddle attachment, on the lowest speed, mix together the flour, sugar, and baking powder.
- Still on the lowest speed, slowly add the beer.
- Mix just until combined, making sure to get all the flour incorporated. The dough will come together and pull away from the sides of the bowl.
- Pour dough into glass baking dish. Smooth to the sides. (It's OK if the corners aren't filled. They will fill as the bread bakes.)
- Divide the other half stick of butter into 6 slices.
- Top dough with butter pats.
- Place dough filled baking dish on a cookie sheet.
- Bake for 50-60 minutes. Bread is done when the top is golden brown and a knife inserted in center of loaf comes out clean.
- Let rest on a cooling rack for 5 to 10 minutes or until all the butter has been soaked back into the bread.
- Remove from pan, slice, and serve.
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Beer Bread Supplies
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