14 Reviews of Beer Bread

From: Artsy Chef

On Dec 9, 2006

This is so similar to the bread I make. I took it to work and everyone asked for the recipe. I omit the salt. Also, I cook mine for 40 minutes at 350. Then I pour 1/2 stick of melted butter over the top and return it to the oven for another 15 to 20 minutes. This is heavenly toasted too! You can also add some herbs and/or garlic to the melted butter to make a more savory bread.

From: Clifford Boren

On Nov 25, 2001

This is great backup for solid home style comfort foods like hash. Also good for breakfasts, bacon and eggs, etc.

From: Chef #881845

On Jan 9, 2009

I have made this (and variations) for years. The only difference is that I did not add the salt, used 2 T sugar and I baked it at 350 for an hour. Any time I made something that had to be baked at 350 (most casseroles ) I tossed this together. I used to have trouble remembering how much flour until I started calling it 123 Beer bread. You don't even need the recipe then. If we were going to a good friend's house, I would bring the flour (we always had beer!!) and my pan and toss it in the oven with the lasagna. I have made it and added about a teaspoon of dried italian seasoning (rub into "dust" so it is distributed evenly) and a couple of tablespoons of Parmesan (the powdery grated kind). You could add some diced sun dried tomatoes and have pizza bread! On it's own, I love it for toast as the surface gets nice and crunchy.

From: LorenLou

On Dec 27, 2003

Very good and very similar to the recipe I had, but I think I like this one better. Nice and easy and tasty.

From: Vanilla

On Dec 20, 2003

This bread recipe was the best I ever tried, plus it was very easy to make it.

From: Amy Wahl

On Feb 14, 2007

I made this tonight with a beer cheese soup and my hubby and six sons LOVED it. I did tweek it a bit, I decreased the sugar and actually used splenda. I used a whole bottle of beer and added a TON of bread spices. I expected to have some left over and actually should've made more! Thanks!

From: ilovesweets00

On Feb 7, 2008

I went with Artsy Chef's comments the second time around & used a can and a half of beer...the texture seemed MUCH better than with one can. Otherwise, this bread is SOOOOOO unbelievably easy & yummy! It freezes well, too.

From: Nessbelline

On Mar 17, 2006

This was so easy I couldn't believe it would work, but it was great - we had it with lots of butter and prawns (shrimp) drizzled with lemon juice. I might use less sugar next time to make it more savoury, but this way it would be yummy with honey for tea!

From: Lisa Gay

On Dec 4, 2004

How much easier does it get? Done in a wink and everybody had seconds! I served it with the beer cheese soup and there is none left! Great for a cold winter night. Thanx for a very good recipe!

From: Chef #737304

On Jan 22, 2008

This recipe is great. I too substituted the sugar with Splenda Baking sugar and you could not tell the difference. The taste is very similar to some mix beer bread varieties but this version is much cheaper to make as long as you have the ingredients readily on hand.