Beer Bread

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more! Overmixing will give you a hard loaf. If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix! I just "turn it" into a buttered loaf pan, and then I take the spoon and gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need. It will look lumpy on top...that's better. Then just dot with butter, as much or as little as you want. I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side. I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out. Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all. If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient. I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels. You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess! It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough. I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well. As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner. Good luck and enjoy! I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!! I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED! Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!! Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP! Just spoon it in lightly. Don't be afraid to experiment with different ingredients! Have fun with it!

I have made this recipe hundreds of times and I love to experiment with different beers. I have compiled this list of my top 8 personal favorite beers to use and some of the imparted qualities. <br/><br/>GUINESS - Great robust taste, if a bit bitter. Great with rosemary.<br/><br/>PABST- The butteriest beer bread ever. Consider omitting most of the sugar and adding garlic cloves<br/><br/>SAM ADAMS (BOSTON) - Complex taste, best if used with half whole-wheat flour and cranberries or figs.<br/><br/>HARVEST MOON PUMPKIN ALE - Great pumpkin flavor really comes through for a fall treat. cinnimon and nutmeg round it.<br/><br/>AROGENT BASTARD SMOKED PORTER - A smooth potent bread for use with savory soups and chowders. a winter favorite. Comes in a big bottle so use 12 oz.and drink the rest whilst it bakes.<br/><br/>TERRAPIN HOPSECUTIONER IPA - Hopps are good. Bread is good. Hoppsbread... GENIUS!<br/><br/>SAMUEL SMITH NUT BROWN - Again use some whole wheat, but this time use agave sweetener or honey instead of sugar and use some whole oats.<br/><br/>KILLIANS IRISH RED - The best beer I have ever used. Period. Go figure.

Just about the easiest bread I have ever made. It does not matter if the beer is warm or cold....just mix up and bake...almost fool proof. This bread is so delicious...crusty golden exterior with tender dense inside. This is a good hearty bread that goes well with soup! Thanks for a great recipe.

This is my go-to recipe! Co-workers demand that I make this for them. I use self-rising flour and yes, you do have to sift the flour! I use a whole stick of melted butter for the top of the loaf. The melted butter makes all the difference. I don't know how that butter gets to the bottom of the loaf but it's my favorite part of the bread. You don't even have to add any butter to your slice. I can eat this bread plain and it's yummy! I also use 3.2 Budweiser beer. I have made the loaf with Guinness beer and Corona beer before. I didn't notice any difference between the Corona and Budweiser. I suppose if you are going to use Corona, you could add some lime juice or lime zest to the batter. The Guinness beer made the bread bitter. I also have friends who think I should add shredded cheese to the batter. I suppose I could do that too, but why mess with perfection?! If you use a big enough loaf pan, the melted butter will not drip out of the pan. I have entered this recipe the last 2 years at the Johnson County Kansas Fair. The first year, I won 2nd place and Reserve Champion. Last year, I won 1st place and Champion.

I have used many Beer Bread recipes over the years. This one is the BEST!! I also used just 1/4 c butter over the top. This realy makes all the difference in taste and appearance. Thanks!! Ingrid I make this all the time now. All other recipes have GONE! However as stated before use only 1/4c butter when using a loaf pan or you have a mess. I have also started using 1 packet quick rise yeast. We like the flavor of Budwiser Beer the best.I also use this to make a sweet version and use a can of fruit flavored soda. Have added chopped dried fruit too.