Baking with Bertine

Playing with Flour


Beer Bread

Posted on April 6th, 2010 by Bertine

We happened to have a lot of not very good beers hanging around in our fridge including one left over from a Super Bowl party we gave a couple months ago.


It was strongly hinted that beer bread would be a good way to use up this beer and since we had a post-passover* bread eating party to go to, I wanted a recipe that was easy to make a few loaves and that I could experiment with. I was able to find what I was looking for here.

Basic Beer Bread Mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375°. Combine flour, sugar, salt, baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick.

Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.


Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.


I made four loaves:

  • Plain with Blacken Voodoo Beer
  • Romano Cheese Mixed In
  • Vaguely Italian Herbs with Salt on Top
  • Cracked Pepper with Black Salt on Top


I didn’t add an egg wash to the loaves, mostly because I didn’t have any eggs since I used them all making the Fourteen Layer Cake. However, I would have used it to hold the salt on better on two of the loaves.

This recipe was quick, easy and might just become a staple around here because it is so tasty and it so easy to play with. You can easily toss whatever you think might be good into it and see if it works without a lot of time or money commitment. Plus, I still have five or six cans of not very good beer in my fridge.

*I am not Jewish nor did I refrain from eating bread during passover but a BREAD PARTY!

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