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Beer Bread

Beer Bread
Pinit

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Ingredients:
3 cups self-rising flour
1/4 cup sugar
1 bottle (12 ounces) beer
1/2 cup melted butter

Directions:
Preheat the oven to 375 degrees. Spray a loaf pan with cooking spray. In a large bowl, combine the flour, sugar and beer. The batter should be really lumpy – do not over mix it! Spoon it into the loaf pan and pour the butter on top. Bake for about 45 minutes or until it gets all golden brown.

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Show Comments (8)

  1. Reply

    Colleen

    March 29th, 2014 at 2:17 PM

    so easy and delicious! I used brummel & brown melted on top instead of butter so other than the fact its high gluten/carbs its not that unhealthy of a bread!

    5
  2. Reply

    K.B.

    March 17th, 2013 at 1:31 PM

    This too is awesome!!! Took 3 loaves out of the oven about 6 minutes ago and one loaf is GONE already. Made this to go with the reuben soup we made earlier. Love it!!!

    5
  3. Reply

    peggy

    March 15th, 2013 at 7:41 AM

    Hi Amy,
    I need to make this gluten free and have a gluten free flour substitute but I was wondering if I would need to add anything else to it?

    0
    • Reply

      amy

      March 15th, 2013 at 8:13 AM

      Hi Peggy. I’ve never made it Gluten free so I’m not sure. Please let me know how it turns out. Thanks! -Amy

      0
  4. Reply

    Elizabeth

    March 13th, 2013 at 4:53 PM

    Amy, this recipe turned out amazing! I saw you on Fox 6 this morning & now I have to try all your St. Pat’s recipes. I will definitely purchase your cookbooks! Thank you for the cooking/baking motivation!

    0
  5. Reply

    Jane

    March 19th, 2012 at 6:43 PM

    I make mine without the butter and vary additions—dill and dried onion, summer sausage bits and cheddar cheese, garlic and Italian seasoning, and on and on….Combos are endless.

    0
  6. Reply

    Nancy Jenewein

    March 10th, 2012 at 7:14 PM

    Hi Amy,~Did you use a standard size 9×5″ loaf pan for your beer bread recipe? I did, and poured the 1/2 cu butter over the batter in the pan, but it ran over in the oven and caused my smoke alarm to go off! (Other that That, it turned out great-!) Should the recipe be 1/2 STICK of butter, which would be 1/4 cup, rather than 1/2 cup?? I would like to try it again, but don’t want another oven mess! Thanks Much.

    0
    • Reply

      Amy Hanten

      March 11th, 2012 at 3:02 PM

      Hi Nancy. My loaf pan is a bit bigger. You can definately cut back on the butter. Even a couple tablespoons would be fine. Sorry about the mess! Thanks for sharing! -Amy

      0
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