Category Archives: Beer Bread

Bread…with beer!

I’m taking a break for a minute from the trials and tribulations of perfecting my Sicilian rice balls (and still figuring out a way to say balls over and over without making people snicker). So, I bring you this to make your Friday that much better.

Beer Bread Done

It’s beer bread!! There are really so many things to love about this stuff:
1. It’s super easy to make.
2. It’s delicious.
3. You will totally impress your friends/colleagues/family with it, and they’ll never know how easy it is to make unless you slip and tell them.

Here’s the recipe (thanks to and Gerald Norman for this one…I cannot take credit):

Beer Bread 

*3 cups flour (I used whole wheat flour and it came out really well)
*3 tsp baking powder (if you’re using self-rising flour, leave this out)
*1 tsp salt (again, leave this out when using self-rising…also, I used a mixture of sea salt and truffle salt because I like to get fancy with it, but I’m not sure how much of a difference it made. If you use some sort of nice salt – sea salt, kosher salt, etc. – that ought to do the trick.)
*1/4 cup white sugar
*12 oz beer (use cheap beer, I promise. I’ve used fancy beer and it honestly just makes it more bitter. It goes against every fancy bone in my body, but it’s the truth.)
*1/2 cup melted butter (that’s right…use the whole stick!!)

Melting butter

I really just had to put a photo of melting in there because, well, it’s melting butter!

From there, it’s very easy. Preheat your oven to 375. Mix all of the dry ingredients plus the beer together (I used the food processor dough attachment and it came out perfectly). Grease a loaf pan and then dump all that delicious dough in there. Then just pour the melted butter over it without mixing any of it in. Pouring it on top is what makes that whole delicious crust on top thing happen. Here it is before the oven.

Bread before oven

Mmm…butter on top. Toss that right in the oven for exactly 1 hour. Just a note – with all that golden goodness on top, you’re bound to get some butter dripping into your oven. I recommend putting a cookie sheet in the bottom of the oven to catch it – otherwise you’re going to have a very smoky kitchen when you go to cook your next meal, much like we did the other day.

After an hour, you should have amazing bread that you did very little work for! Here’s that delicious crust I was talking about:

Beer Bread Crust

I’m off to Atlanta tomorrow to see Louis C.K., and then my most beloved sports team is playing in a football game that you might be hearing about lately. So I’ll be back Monday, hopefully feeling quite victorious. Happy Friday, dear readers. And root for the Niners, dammit!