Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

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  • In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.

  • Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

144.4 calories; 3.8 g protein; 30.2 g carbohydrates; 0 mg cholesterol; 429.5 mg sodium. Full Nutrition

Reviews (587)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2003
As an avid cook and baker who has spent way too much time looking for a good beer bread recipe, I found this beer bread to be the best of what I have made from several different recipes in the past. It was moist, but not too moist. It was tender and flavorful with a nice outside crust layer. I am not a drinker; however, I used Budweiser beer as it is the only beer I will use to cook with; what a rich and wonderful match with the wheat flour, and so easy to prepare. I did mix the recipe in my Kitchenaid stand mixer; its appearance was simply gorgeous. This is a definite keeper! Read More
(221)

Most helpful critical review

Rating: 3 stars
02/14/2010
I've made this three times and I suggest you DO NOT use 4 1/2 teaspoons of baking powder; use 3 teaspoons. I did some research and looked at other recipes and most recipes that don't use self-rising flour call for 1 teaspoon of baking powder for every 1 cup of flour. When I used 4 1/2 teaspoons the bread had a very distinct, bitter aftertaste. This is a great bread with the baking powder modification. Also, I pour 2 Tablespoons of melted butter on top 10 minutes before it's done baking. Read More
(37)
717 Ratings
  • 5 star values: 493
  • 4 star values: 145
  • 3 star values: 51
  • 2 star values: 13
  • 1 star values: 15
Rating: 5 stars
07/27/2003
As an avid cook and baker who has spent way too much time looking for a good beer bread recipe, I found this beer bread to be the best of what I have made from several different recipes in the past. It was moist, but not too moist. It was tender and flavorful with a nice outside crust layer. I am not a drinker; however, I used Budweiser beer as it is the only beer I will use to cook with; what a rich and wonderful match with the wheat flour, and so easy to prepare. I did mix the recipe in my Kitchenaid stand mixer; its appearance was simply gorgeous. This is a definite keeper! Read More
(221)
Rating: 4 stars
11/29/2006
This bread is delicious. I made a few changes to the original recipe. I added 1 cup of shredded cheddar cheese to the batter. I also took another persons advice and melted butter to pour over top of bread before baking. I added a little salt, pepper and some Mrs. Dash Garlic and herb seasoning in the butter before I poured it on the bread. Next time I may add the Mrs. Dash right in the batter. There isn't any salt in it so you could probably use as little or as much as you'd like. I would make this recipe again for sure. Read More
(152)
Rating: 5 stars
01/29/2008
Very attractive, rustic looking bread that betrays the minimal effort that went into it. Surprisingly delicious, and I'm looking forward to making it again with variations--dill and a handful of shredded Cheddar cheese, or maybe herbs or Italian seasoning. It was a tasty acccompaniment to the Creamy Chicken and Wild Rice Soup. However, both my friend and I thought it was a little on the salty side, so I think next time I'll reduce the salt to 1 tsp., and use 1/4 cup of UNsalted melted butter over the top rather than salted. All in all, a lovely bread I'll be happy to make again, and not just because it's easy and produces a loaf of bread in under an hour. Great recipe, and a pleasant surprise! Read More
(120)
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Rating: 5 stars
01/25/2004
Great recipe! I didn't alter a thing other than adding a few tablespoons of melted butter on top before baking as others suggested. I used a bottle of ale (Portland Ale) with great results. I am thinking of packaging the dry mix, putting it in a loaf pan w/ a bottle of beer and giving as christmas gifts this year. Would make a great hostess gift, too! Read More
(106)
Rating: 5 stars
04/11/2003
there is nothing i can add to the other reviews except to say that after the first loaf came out and cooled cut off a slice and as soon as i get off this thing i'm mixing up another loaf so there will be some left for the fish sandwiches that i intended it to accompany in the first place. this one needs six stars B.L. Read More
(67)
Rating: 5 stars
05/18/2003
Very easy very good. I added 1/4 of melted butter on top of the batter before baking (a trick I picked up from another beer bread recipe). You can add up to 1/2 a cup if you like but use real butter! YUM! Read More
(48)
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Rating: 3 stars
02/14/2010
I've made this three times and I suggest you DO NOT use 4 1/2 teaspoons of baking powder; use 3 teaspoons. I did some research and looked at other recipes and most recipes that don't use self-rising flour call for 1 teaspoon of baking powder for every 1 cup of flour. When I used 4 1/2 teaspoons the bread had a very distinct, bitter aftertaste. This is a great bread with the baking powder modification. Also, I pour 2 Tablespoons of melted butter on top 10 minutes before it's done baking. Read More
(37)
Rating: 5 stars
01/26/2010
I cannot believe this is a quick bread. Smell while baking is incredible texture is awesome and end result is super tasty. All I had was Heineken light but I can't wait to make this with a Guinness. Mmm. Did add the melted butter since almost every other reviewer did; probly about 1/4 cup. UPDATE: Made this again this time a half batch. A half batch is a little too much for my mini loaf pan! Took about 40 minutes to bake. Read More
(36)
Rating: 5 stars
10/16/2004
Excellent! I used Budweiser brought to room temperature. I added 1 cup of shredded sharp cheddar cheese. Mixed everything in my KitchenAid mixer; it was sticky but did well. I poured 1/2 cup of melted salted butter over the top prior to baking. Baked for 55 minutes. This turned out beautifully with a chewy crust. Read More
(34)