Beer Bread

Beer Bread

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Credit: Nancy Berkoff, Ed.D., RD, a culinary educator, consultant and food writer based in Southern California
Sizzle, Fall 2010


Vegetable oil spray
10 oz. beer (do not use light beer or ale)
1 oz. granulated sugar
1½ lbs. self-rising flour (or 1½ lbs. bread flour or all-purpose flour combined with 4½ t. baking powder and 1½ t. salt)


Method: Preheat oven to 350°F (convection oven to 325°F). Grease two loaf pans. Combine beer, sugar and flour in large bowl, mixing only until combined. Do not overmix or bread will be underleavened. Divide batter; put in loaf pans. Put in proof box or cover with damp towel; put in warm area. Allow to rest for 15 minutes. Bake for approximately 1 hour, or until toothpick inserted in center comes out clean. Allow to cool before slicing.

• Rosemary Beer Bread: Add ¼ cup cleaned, chopped fresh rosemary when preparing batter.
• Mediterranean Beer Bread: Add to batter ½ cup cleaned, minced fresh basil, 1 t. chopped fresh oregano and ½ t. cleaned, minced fresh sage (may want to wrap in cheesecloth or coffee filter and wash until color is removed, to avoid green bread).
• Bacon and Cheese Beer Bread: Add 1/3 cup cooked, drained, minced bacon and ¼ cup shredded cheddar cheese to batter.

Sizzle - Fall 2010 Issue


approximately 8-10 servings


Bread/Pastry, Side, Sizzle

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