This simple beer bread recipe will warm your soul. It’s buttery, slightly yeasty, and perfect for dipping in soups and chilis.
Why You’ll Love It
- Easy ingredients: No yeast required!
- Delicious texture: Buttery, moist, and with a slightly craggy crust.
- Quick and effortless:
Comes together in one bowl in under 10 minutes.
Does Beer Bread Taste Like Beer?
Yes, beer bread has a subtle beer flavor. The stronger the beer, the more pronounced the flavor. If you prefer, you can use an alcohol-free beer.
Best Beer for Beer Bread
You can use any type of beer you like. Here are some suggestions:
- Mild: Miller Light, New Glarus Spotted Cow
- Seasonal: Pumpkin ale, brown winter ale, hard cider
- Full-flavored:
IPA - Middle ground: Amber beer
- Irish: Guinness, Smithwick’s
Ingredients
- 1 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons garlic powder (optional)
- 1 (12-ounce) bottle of beer
- 3 tablespoons honey
- 2 tablespoons melted unsalted butter
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flours, baking powder, salt, and garlic powder.
- Gradually pour in the beer and honey. Stir gently until the foaming subsides and there are no dry bits of flour.
- Spread the batter into the prepared loaf pan. Drizzle the melted butter over the top.
- Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Variations
- Cheese: Fold in 2/3 cup shredded cheddar cheese.
- Herbs: Add 2 teaspoons dried herbs or 1 tablespoon fresh herbs.
- Parmesan: Fold in 1/4 cup finely grated Parmesan cheese.
- Garlic: Add 1 1/2 teaspoons garlic powder to the dry ingredients.
- Spicy: Fold in 1 diced jalapeno and 2/3 cup pepper jack cheese. Drizzle with hot honey.
Storage
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
