Beer Batter Bread Recipe
This no knead Beer Batter Bread is a full on comfort food. The beer makes this bread savory delicious while the melted butter drizzled over top keeps it delightfully moist and soft.
Beer Batter Bread
I’m not going to lie. This Beer Batter Bread was addictive. I probably ate 3-4 pieces right after I made it. And then I ate a few more the next day. And then the next. You get the picture right? I’m a breadaholic. Hence the reason I have decided to go on a bread fast for a bit. Well, I’d call it a carb fast. If you missed my Chocolate Chip Peanut Butter Banana Muffin post, check it out. Not only will you get delicious muffins, you’ll get to read about my attempt on becoming a Super Rad Running Girl/Carb Blaster super hero.
A couple months ago, Ken went out of town for work. He was gone for four days. When you go out of town for work, you end up eating restaurant food for breakfast, lunch and dinner. You live and breathe restaurant food. Now I’ve had some good restaurant food but the really good stuff is usually a little pricy. And we all know that the boss gal or boss man gives us a limit on what we can spend for our meals. So fancy food while out of town for work doesn’t always happen. Although, it did happen one night while I was out of town for work. Mmmm. Fancy salmon over pearled couscous. Yum. Anyways, I decided to be super girlfriend and make a good ole home cooked meal the day Ken came back from his business trip.
I made Super Simple Crockpot Roast Beef, Mashed Potatoes and this bread. A fabulous dinner, I must say.
Beer Batter Bread Recipe
- 3 C all purpose flour
- 3 tbsp packed brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 12 oz bottle of beer. I used UFO Pumpkin Beer.
- 4 tbsp melted butter.
- Grease a 9x5 loaf pan.
- In a mixing bowl, stir together the flour, brown sugar, baking powder and salt. Add the beer and stir until the batter is combined and slightly lumpy.
- Pour the batter into the loaf pan and drizzle the top with the melted butter. Bake at 375 for 35-40 minutes.
- Allow to cool for 15-20 minutes before serving.
Adapted from the Williams Sonoma Baking Book, April 2010
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This bread looks moist and delicious!
I’m a breadholic as well… I love that warm fluffy goodness so much it’s not even funny! I’m sure I’d be able to finish this loaf in a matter of seconds. It looks so delicious! C:
Julie- Your bread looks delicious! I have not cooked with beer; does this have a strong beer taste?
Hi Joanne! Thank you. :) The bread does not have a strong beer taste. To me, the beer just gives it a deeper flavor. It definitely doesn’t taste anything like drinking a glass of beer.
I have a serious carb issue too Julie and this bread might not help because it looks so delicious!! Hope you are having a great weekend!
Ahhh, I went overboard this weekend. Yesterday was sort of a cheat day. Which is fine. But today I taste tested cookies. And I may have eaten so cookie dough. And I actually feel a little sick after doing so. I guess I’m having a sugar shock. LOL
This bread looks really good Julie! I would have a hard time not sneaking away a few slices warm out of the oven too hehe. Hope you have a wonderful Christmas and enjoy your holiday in Lakeland :)
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Yummy bread and so easy to make. I am new to pinterest and found your site and have pinned a ton of your recipes. My husband thanks you also.
Thanks so much for stopping by. So glad you liked this bread. This is one of my all-time favorite bread recipes! :)
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A friend made this and gave me the URL to this recipe. The bread is warm and fluffy, almost biscuit like, soft inside with a hard, bumpy crust. It does not taste like beer, but had a deep bread flavor that goes well with butter and is very satisfying. I found my self nibbling while unsetting the table. This was a huge hit. Very good, very good with our autumn feast of turkey, stuffing, root veggies, asian slaw, mashed red and sweet potatoes, cranberries and pomegranate seeds, plum tarte, and chocolate pie with whipped cream and ice cream. Very yummy.