Beer Bread

This beer bread recipe gets its flavor from the type of beer you use and is crunchy on the outside but warm and melt in your mouth on the inside.

I’m all about homemade bread these days – from flaky buttermilk biscuits to homemade naan.

But they can take some time and be a little complicated sometimes. But who doesn’t love quick and easy recipes?

I mean that’s my goal in cooking – to find something that doesn’t take much effort to make but is delicious. And this beer bread recipe really couldn’t be easier.

So what makes beer bread work? Well beer and bread have a common creation process – yeast. If you’ve ever made homemade bread, you’ll know that yeast is a very important ingredient. So the beer simply replaces what the yeast does with bread.

It is literally six ingredients and you don’t have to wait on yeast to rise like a typical bread, or knead for that matter! It’s pretty much foolproof.

What makes it so great however, is the flavor changes based on the type of beer you use. You could use Guinness during St. Patrick’s Day, a pumpkin ale in the fall or a stout in the winter. In general, malty beers are best but I’d suggest trying a few to see what you like best.

For this particular beer bread recipe, I used a Dogfish Head IPA. So if you’ve never tried beer bread, give it a try and it might become your go-to for a quick bread recipe.

Jump to:

• Beer Bread Recipe Ingredients
• How to Make Beer Bread
• Variations
• Serving Ideas
• How to Store
• Pro Tips/Recipe Notes
• Other Bread Recipes
• Beer Bread

Beer Bread Recipe Ingredients

• All-purpose flour – gives the right chew for this bread.
• Baking powder – helps the bread rise.
• Sea salt – enhances the flavor. I used coarse sea salt.
• Honey – adds just a hint of sweetness.
• Beer – use your favorite beer.
• Unsalted butter – adds crispiness on the outside and butter flavor through the bread.

How to Make Beer Bread

1. Preheat oven to 375°F and grease 9×5 loaf pan. In large bowl, mix together the dry ingredients.
2. Add the wet ingredients and mix until just combined.
3. Pour the batter into the loaf pan. Pour melted butter over the entire bread mixture. 
4. Bake for 1 hour or until golden brown. Remove from oven and let sit in pan for 5 minutes. Remove from pan and cool on cooling rack for 10 minutes.

Variations

As with any of recipe, there are plenty of ways to change up this easy beer bread:

• Beer – I mentioned it before but you can change the taste of the bread based off the beer you use.
• Cheese – cheese and bread always go together so you can add 1 cup of your favorite shredded cheese.
• Garlic – mince 2 cloves of garlic and add it to the batter.
• Herbs – add some dried herbs like rosemary, oregano or thyme.

Serving Ideas

This easy beer bread is best served warm or toasted with a slice of butter but you can use in other ways as well:

• Top with some butter and honey
• Spread some jam on top
• Serve with soup like beer cheese soup to dip
• Use to dip in some cheese fondue

How to Store

Like most freshly baked breads, it is best the day you make it. However when storing, just wrap in plastic wrap and keep at room temperature for 2-3 days. If you put in the fridge, it will actually go stale quicker.

If you want to freeze the bread, just let it come to room temperature and wrap in plastic wrap and aluminum foil. Place in the freezer for up to 6 months. Let it come to room temperature before serving.

Pro Tips/Recipe Notes

• It is important to sift the flour or you will have a biscuit-like bread.
• You can replace the honey with sugar if needed.
• If you want a softer crust more like traditional bread, mix the butter in with the batter instead of pouring it on top.

Other Bread Recipes

• No-Knead Dutch Oven Bread
• Brazilian Cheese Bread
• Homemade Bagels
• Pretzel Bites
• Cornbread Muffins

If you’ve tried this beer bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.