This homemade beer bread recipe is super easy to make with only 6 ingredients and a crispy buttery crust when it’s done baking. Great on its own with a slab of butter or dipped into soup or chili!
Offer me a cold beer and I will immediately decline. Offer me a slice of this beer bread and I will beg you for the entire loaf! The combination of beer, brown sugar, and butter just creates a trifecta of deliciousness that cannot be denied.
I’ve had the pleasure of meeting Chef Rick Bayless twice – once at a cooking demo in San Francisco, where he got me hooked on Chimichurri sauce, and then again for a walking tour around the San Francisco Mission district, where I ate my weight in beer-battered fish tacos.
Rick Bayless is a Top Chef Master, 7-award winning cookbook author, award winning restaurant owner, and TV show host. His authentic Mexican cuisine is outstanding, and his love and enthusiasm for it is simply unmatched. So when he sent me home with a case of Negra Modelo Mexican beer and told me to make beer bread, I didn’t argue. And thank goodness, because it is AWESOME.
What is Beer Bread?
Beer bread is really just any bread that includes beer as an ingredient in the dough. From there, it can vary quite a bit, depending on the type of beer used and the other ingredients, transforming the mixture into a whole loaf or individual rolls.
Since all beer contains yeast, beer bread recipes don’t require additional yeast, nor do they require kneading or a lengthy rise time. The combination of yeast in the beer and sugar is what helps it rise, and an additional leavening agent (like baking powder) keeps it from being too dense.
What Does Beer Bread Taste Like?
Beer Bread will take on the flavor of whatever beer you use, but it’s also buttery, and a little sweet and tangy. It’s really good!
What Beer is Best for Beer Bread?
You can use any type of beer. If this is your first time making this bread, I recommend trying it with the type of beer you enjoy drinking. After that, play around with different varieties.
Dark style lagers, like Samuel Adams, have notes of caramel and roasted malts, which will give you a strong, but smooth flavor. Whereas Miller Lite or Bud Light will deliver the mildest beer flavor. You can even have fun using seasonal brews like pumpkin ale and hard cider.
How to Make Beer Bread
This recipe comes together in 5 easy steps:
- Whisk together dry ingredients
- Stir in the beer
- Transfer mixture to a greased loaf pan
- Drizzle with melted butter
- Sift the flour: Spoon the flour into the measuring cup and level it off with the back of a butter knife, then sift the flour. This will result in a lighter, fluffier crumb.
- Use room temperature beer: This helps the bread rise and creates a better texture than cold beer.
- Don’t over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.
This bread is best enjoyed the same day it’s baked – fresh from the oven with a slab of butter! As the days go on, the bread will lose some of the beer flavor and also seems to settle and get heavier, but it’s still very delicious.
Anything not eaten should be cooled completely to room temperature, wrapped tightly in foil and placed in a plastic bag, then stored at room temperature for 1 additional day. After that, you should freeze it (storing in the fridge dries it out) for up to 1 month. Thaw on the counter overnight and let it come to room temperature. If you want to re-warm it, remove it from the plastic bag and place it in the oven at 300 degrees for about 20 minutes.
Watch it Being Made
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Easy Beer Bread
- 3 cups all-purpose flour , sifted
- 1/2 cup brown sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 12 ounce bottle Negra Modelo beer , room temperature
- 1/2 cup unsalted butter , melted, and divided
- Preheat the oven to 350 degrees F. Lightly coat a 9x 5x 3-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir in the beer and 3/4 of the melted butter until just combined (don't over-mix.)
- Spoon the batter evenly into the pan and drizzle the remaining 1/4 of the butter over the top.
- Bake for 55 minutes or until the top is golden and a tooth pick (or long skewer) inserted in the middle comes out clean. Slice and serve immediately.