No kneading, no waiting, and just 6 ingredients!
If you think making bread is difficult, this beer bread recipe will completely change your mind. I’m surprised I hadn’t posted the recipe until now! It’s a perfect end-of-summer bread that pairs well with comfort foods such as soups, stews, or chili.
Try it alongside either my Vegetarian Chili or Sweet Potato Chili.
In regard to beer, I normally use an Oatmeal Stout for the recipe. However, not wishing to make a special trip to the grocery store last night, I substituted what I had on hand: Dogfish Head 60 Minute IPA. Still turned out delicious! The first time you try the recipe, I’d recommend using a lighter beer, especially if you’re not a fan of heavier flavors or the classic IPA hoppiness. After that, feel free to experiment with different beers and see how they change the resulting flavor of the bread.
The concept of beer bread has been around for quite a while, and you can find similar recipes in old cookbooks or perhaps even written down by your grandmother on an index card. What follows is my family’s version of the popular recipe. Hope you like it as much as we do!
6 Ingredient Beer Bread
- 3 cups spelt or white flour (I’ve not tried, but a reader had success with oat flour) (380g)
- 3 tbsp brown sugar or date sugar (liquid sweeteners work as well) (30g)
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1 tsp onion powder
- optional, 2 cups shredded cheese such as Daiya
- 12 oz beer of choice
- optional, pats of buttery spread
Preheat oven to 350 F and grease a 9×5 loaf pan. In a large bowl, stir all dry ingredients very well. When the oven reaches the desired temperature, pour the liquid on top and stir until just evenly incorporated. Be sure not to mix too long or too vigorously. If desired, place pats of buttery spread along the top of the bread. Place on the middle rack and bake 45-55 minutes or until the loaf has risen, the top is firm, and a toothpick comes out clean from the center.
—> View Beer Bread Calories & Nutrition Facts <—
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Being a young 19 year old gluten free gal, I’m wondering if there is any way to omit or replace the beer. I’m loving the idea of an easy, savory bread though!
You should check out Omission beer. They are a beer company that brew their beer like others, however, they remove the Gluten during the beer making process. Their beers still contain hops, barley, water and yeast. Perhaps that could be an option for you!
That’ll work once you’re old enough to buy alcohol (I’m assuming the 19 year old connect is because you live in the US). Until then, try ginger beer. It’s gluten free and nonalcoholic.
Truth. I completely missed that you are only 19. Let me know what you end up using as a substitution.
Have you tried O’Doul’s? It’s non-alcoholic beer. I’d like to try that so I can serve it to my kids. Please lmk what worked for you.
This sounds delicious – I have been meaning to try Beer Bread for awhile! I love your addition of onion powder and cheese 🙂 Pinned!
Do you use the onion powder and cheese when you make this with stout? I would think that would lend itself more to sweet flavors like a touch of vanilla or espresso powder.
Sometimes I do add the onion powder and sometimes not. Delicious both ways. I’ve only added the Daiya once, but I don’t remember what beer I used that time. The basic recipe is really easy to play around with. It’s pretty forgiving.
I like your vanilla or espresso idea…
I made this today using Atwater Brewery’s Vanilla Java Porter and replacing the onion powder with instant coffee and vanilla bean paste. It’s pretty great; it seems like an awesome breakfast toast bread. Thanks for the recipe; I now need to make this with every beer under the sun.
That beer bread sounds delicious! We just got our first pack of Pumpkin beer – so I’d love to try it with that!
Hello pretty! I want to ask, is this bread sweet, or salty? Or maybe the sugar is just needed to start the rising? Anyway i think ill try it. And what kind of beer is that it? I tought you didnt drink alcool. Im italian and lover of wine! U should try some recipes with wine. It may be really innovative
Xxx valentina
It’s more like savory bread. And haha yes, I drink beer 🙂
I love that you used IPA!
Beer and bread, what a combo. Now add some cheese and salchichon or saucisson and I’m good to finish off the rest of the six pack 🙂
I loooove beer bread, it’s an awesome addition to soups, stews or chillis…and it’s so quick to make! Love how you’ve put Daiya cheese and onion powder in your recipe, that sounds delicious – thanks for sharing 🙂
The Dogfish Raison d’Etre is REALLY good for beer bread. It has that slight raison-y taste. YUM! Great recipe, Katie!
I LOVE beer bread, especially with chili! Your recipe looks delicious! I must say, the Dogfish Head 60 minute is an excellent choice. It is by far my favorite beer! I usually use it when I make a savory beer bread, and use a pumpkin beer when I make a sweeter beer bread. 🙂