Being from the South, we’ve probably all nibbled on a slice of beer bread at some point in time. I have certainly indulged in this slice of Heaven before, and after being given this no sweat recipe, I’m wondering why I’ve never attempted to bake it myself! This recipe is so simple, you must try it and serve with dinner (or for dinner) tonight!
3 cups self-rising flour
1/2 cup sugar
1 stick butter
1 (12 oz) can of beer @ room temperature
Preheat oven to 375 degrees. Mix flour, sugar, and beer together. Pour into greased bundt pan. Bake for 45 minutes. Pour melted butter over bread (while still in pan; you may poke holes in bread with a fork to get the butter way down in there). Bake for 10 more minutes. Let cool for as long as you can stand it. DIG IN!
Hot out of the oven, this bread is everything you wish for : warm, buttery, moist on the inside, perfect amount of crunch on the outsides, with a hint of beer to top it all off!
As I’m savoring every last crumb, all I can do is think of the possibilities with this recipe! Want something sweet? Beer bread. Want something savory? Beer bread. Let your taste buds wander…
Breakfast: add raisins to the mix, and sprinkle with cinnamon sugar when pouring on butter.
Cheesy Bread: add cheese when pouring on butter.
Experiment by adding a different beer each time: stout, wheat, domestic, imported, Abita’s strawberry beer, which might pair nicely with a nice local strawberry jam.
Side dish.
Solo dish: when you feel the need to indulge.
My personal favorite: Gravy-sopper-upper.
The possibilities are endless, my friends. So, bye-bye dinner rolls, hello Beer Bread (and stretchy pants)!
SUBSCRIBE BY EMAIL 
#1 by Mama Mia on January 31st, 2011
| Quote
Sounds yummy; can’t wait to try!
I have made many a batch of Beer Biscuits, substituting room temp beer for the liquid in any biscuit recipe, and they are awesome also…very light and airy. You might want ot try them sometimes (while you’ve got those “stretchy pants” out).
Ha!
#2 by Jim (Muddy) Waters on January 31st, 2011
| Quote
go
#3 by Sarah on February 1st, 2011
| Quote
Great Harvest makes an Abita Amber and Gouda bread for Mardi Gras/St. Patricks Day season… so good!
#4 by Ellclare on February 1st, 2011
| Quote
We thought of another great idea last night! Put your own spin on king cake! Bake bread by following recipe. Once out of oven, pour icing over then sprinkle with green, purple, & gold! (Icing is super easy: Start out with about 2 cups of powdered sugar. Stir in water until you get icing smooth and to desired consistency.) If you’re really feeling the spirit of the season, stick a baby in there and a clown on top!
#5 by Tim on April 24th, 2011
| Quote
This is genuinely the most exciting recipe I have seen in ages. All the best recipes have a maximum of four ingredients! I’m really looking forward to trying it out.
#6 by Richard Bartolo on June 1st, 2011
| Quote
I particularly like making beer bread with wheat beer. It seems much lighter and airier. Left Hand Brewing makes a wheat beer that has a hint of banana flavor to it. The banana flavor comes through ever so slightly in the beer bread. Mmmmm…..
#7 by Ellclare on June 2nd, 2011
| Quote
Wow! Thanks Richard – I’ll have to try that, maybe adding some nuts to the dough, or on top too!
#8 by Robbi Burchard on June 2nd, 2011
| Quote
Just Need Info
Trackback: Stefanie iPad Petra
#9 by Jenny on March 12th, 2012
| Quote
Experiment by adding a different beer each time: stout, wheat, domestic, imported, Abita’s strawberry beer, which might pair nicely with a nice local strawberry jam.In which hot out of the oven, this bread is everything you wish for : warm, buttery, moist on the inside, perfect amount of crunch on the outsides, with a hint of beer to top it all off. Thanks for sharing this article.