Beer Bread

From: Chef #827963

On May 12, 2008

I made this to go with soup for dinner, and it turned out way too sweet for us. Seemed more like a dessert bread. May try it again with less sugar.

From: Okie wife

On Apr 28, 2008

I usually make this as muffins and my family loves them! If you're not going to sift the ingredients then only use 2 3/4 cups flour. If you're going to sift it, measure out the full 3 cups. Different beers will flavor the bread differently. Also good with cheese and garlic added!

From: hsnow73

On Mar 30, 2004

Excellent. It is very important to thoroughly mix the dry ingredients prior to adding the beer. It becomes a glob once the beer is added and somewhat difficult to mix. I would decrease the amount of butter to 1/4 cup next time. Also, if you do not decrease the butter, you should put a baking pan under the loaf pan to catch the overflowing butter.

From: -JL-

On Jan 25, 2004

This bread really astounded me! I don't like to make any yeast breads because I'm just too darned impatient to let it rise and all that. I'll tell you, this bread was so ridiculously easy to make! Literally took like 3 minutes to whip up. The beer interacts with the baking powder and ends up creating a texture very similar to yeast breads. I loved the idea of pouring the 1/2 cup butter over the raw dough before baking as this really helped keep the crust from being rock hard. I love the almost sweetness in this bread! Was the absolute perfect companion to the "Meat Lovers Cheating Lasagna" I made for dinner. The almost sweetness went perfectly to counteract the savory flavor of the lasagna. My family gave this bread a rating of 10 stars. Wonderful! Thanks for posting this Gerald!