490 Reviews of Beer Bread

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!

From: GaylaJ

On May 30, 2005

I have been making beer bread for years, and I appreciate the fantastic bread that can be had for such little effort. I love baking yeast breads, and typically do for most dinners, but I find in the spring/summer months I spend a lot more time outside, and I appreciate a bread that takes almost no forethought. I have used this recipe twice now. The recipe I have always made called for a warm beer, started the bread in a cold oven, baked 45 min, spread with butter, bake for 15 more minutes. The main taste difference I have found in the 2 recipes is that the melted butter poured over prior to baking gives this bread a fantastic sizzling, crunchy crust (I used only 1/4 cup butter and it seems to be plenty). If you don't bother to preheat the oven, you can have this bread in the oven in less than 5 minutes. By the time you have finished the rest of the meal, you will have hot bread ready. I love to make this when grilling outdoors, since it does not require a lot of fuss in the kitchen. I do think the bread rises a bit higher when using a room-temp beer and starting with a cold oven. Regardless, you cannot go wrong with this easy, delicious bread.

From: mermaidmagic

On Sep 15, 2004

This is a wonderful, hearty bread that is great to have with dinner. An excellent choice for soups, stews or chili. It truly is amazingly easy to make. For some reason though, when I bake it, I have to put a tray underneath the loaf pan. While the loaf pan is plenty big to accommodate the ingredients, the butter boils over the pan and creates a huge, smoky mess while cooking. This minor inconvenience in no way interferes with the taste or ease of preparing the bread. This recipe is a keeper. Thanks for sharing.

From: Janet Knowles

On Sep 8, 2004

Excellent! I added a half envelope of Lipton's onion soup mix and got a really nice Ale-House taste.

From: HeyJuuude

On Mar 30, 2004

Ohhhh...this was good! I added some sharp cheddar and about 2t of caraway seeds...to die for!

From: Pepper Monkey

On Mar 27, 2004

awesome! i could hardly wait until this was done while it was baking. I tried this with light beer and it turned out great. I also sprinkeled some dry parsely and garlic powder into the bread.

From: Chef #879735

On Jul 2, 2008

Love this recipe! My 3 year old and I make it about every 3 weeks and started diversifying. The best added ingredient, 3 ripened bananas. Bananas seem to always over ripen before we can eat them, so we just stick them in the freezer til its time to cook. We have tried cranberries, raisins, and a couple nuts, but bananas has been our favorite.

From: Amberly

On Dec 1, 2004

This is absolutely wonderful and I've already made it several times. I'm giving away the mix with 6-packs for Christmas! We don't even drink beer and now I find myself buying it just for this bread!!

From: Karen Elizabeth

On Mar 16, 2007

I'm really surprised at HSMOM24s review, coz I have made this bread many times, tho not from Zaar...I found the recipe on a Bermuda Calendar!!! For 2006. 'My' recipe includes a cup of finely grated parmesan, mixed in with the dry ingredients, sometimes I add it, sometimes not, but I always add the baking powder. Sometimes I take 1/2 packet of onion soup mix and spread it on top of the batter and then pour the melted butter over, gives a delicious crust!