Beer Bread

So do you think you can’t make bread? Then you have to try this recipe. This recipe does not have to be kneaded and does not need to rise. Depending on the type of beer you use determines how the bread tastes and looks. It is so fun to experiment with the different types of beer. My husband and I really aren’t much for drinking, however, when we have our family functions we usually pick up some beer to offer to our family. Whatever is left over (yes we actually have leftover beer), gets turned into bread. My husband even made homemade beer last year for the bread. Just dump the ingredients in a bowl, stir and bake. It doesn’t get any easier or quicker than this. If you are like me, buy a light beer. If you are an avid beer drinker and love a harsher flavor in beer, use that. Just give it a try, butter up and enjoy.

Beer Bread



3 cups flour

3 tsp baking powder

1 tsp salt

1/4 cup sugar

12 oz. can of room temperature beer

1/4 cup melted butter


Preheat oven to 375 degrees. Spray a bread pan with cooking spray. In a medium size bowl, sift together dry ingredients. Add beer and stir (I use a wooden spoon) until the beer is just mixed in but do not over mix. Pour into prepared bread pan. Shake the pan back and forth until the bread dough is even. Pour melted butter over top trying to coat the entire top. Bake on the middle rack for 50-60 minutes. Watch carefully at 50 minutes as ovens vary. My bread always gets done at 50 minutes. Once the top is golden brown and crusty, it is done. Remove from the oven and run a knife around the outside edge of the bread. Carefully remove bread from the pan. I do this by putting a paper towel on the top, then a pot holder and a pot holder on the bottom and flip the pan. Then just gently flip it onto a rack to cool. Cool for 1/2 hour before slicing. Store in an airtight bag.

Recipe from Joy miller.



Categories: Bread


  1. Try this. I’m the bread baker and bread eater in the household. I bake a 1 lb, quarter whole wheat loaf every week. No details for this comment other than it takes 3-4 days start-to-finish; so, you know it’s mostly old fashioned. But, a few months ago, I noticed our local Trader Joe was carrying cultured butter from France. Bought some to try just for my bread.

    Every week, now. Keep some out in a butter bell, refilled from the fridge every other day. Yum.

    Still buy TJ’s best unsalted American butter for baking, frying, etc.. But, for my morning toast, a slice with lunch – it’s salted cultured butter from Brittany.

    Liked by 1 person

    • I love butter in my bright red Butter Bell as well. There is a Trader Joe’s about 45 minutes from our house that we go to occasionally. I will look for the butter from France next time we go there. Thank you for the tip!


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