The Fresh Loaf

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Beer Bread

ehanner's picture

Beer Bread

My 23 year old son is home from his job as a cruise ship musician. He plays saxophone on a huge ship traveling all over the world. When he returns for a little time off, I try to treat him to his favorite foods and breads. Today being St Patrick's Day in the US, I'm certain he is singing Irish tunes at one of Milwaukee's many Irish Pubs. I thought some of you might appreciate the humor in the picture he just sent me. Apparently some one gave him a slice of home made beer bread so he asked for the recipe. Here it is written out on a piece of paper and photographed with his cell camera, directly into the heart of dear ole dad's kitchen. What better use for technology!

It looks like a quick bread. Maybe I'll use a bottle of dark beer and swap a cup of WW to give it some tooth. He'll need that tomorrow, no doubt.



ehanner's picture

Does anyone have a clue what the deal is with the butter? It looks like 4 Tblsp of butter but further down it's calling for melted butter poured over the top. That seems like a lot on top. I'm not knowledgeable on quick breads so I could use some advice on this.


busy lizzy's picture
busy lizzy

I got this recipe from our local PBS Station and love it.

3 Cups Self Rising Flour

3 Tablespoons of Sugar

1 12oz can of Beer

1/2 cup of melted Butter

Mix together flour,sugar and beer. Pour into a glass baking pan and bake 350% for 40 minutes.  Remove from the oven and pour melted butter on top.  Return to oven and bake another 15 minutes until golden brown

Postal Grunt's picture
Postal Grunt

I have a very similar recipe that involves a lot of butter. You use half the melted butter to coat the pan before adding the batter. Once the batter is added, you pour the remainder on the top of the batter and proceed to bake.

wally's picture

Eric- I'm guessing browning, although I agree, half a stick of butter is a lot!


ehanner's picture

I think I'll try PG's idea and split the difference and maybe work some in the dough and drizzle the balance om the top. We'll see how it goes. Like you said Larry it IS a lot of butter for a small loaf.


dmsnyder's picture

The butter spread on a slice of Eric's rye bread and the beer in a cool mug.


ehanner's picture

I couldn't agree more David. Like minds on this.


yozzause's picture

This looks very much like a good old aussie Damper which goes something like this


3 cups of self raising flour

2 teaspoons salt

3 tablespoons butter

 1/2 cup milk

1/2 cup of water

Many variations of this can be made with additions of cheese chopped ham etc and most commonly substitutions of beer for the liquid content. the method is to basicly bring the dough together, you dont need to over work the dough shape into flat round and bake in a camp oven. it can also be baked directly in the hot ash of a camp fire and dust off when baked but then you really do need a beer or two to wash it down. 

regards yozza

ehanner's picture

Yozza nad all that have chimed in here, thank you for your support. After a goodly amount of stubborn research, I decided to go with my last Guiness Stout. I found a recipe that called for 1/2 AP and 1/2 whole grain flours. A cup of whole rye and 1/2 cup of WW along with onions and caraway seed sauteed to soften.

Sadly I didn't get to taste this bread as I dropped it at my son's place along with a loaf of Kalamata/Pepper jack with Rosemary. It wasn't until later I remembered I hadn't taken a class picture of my creations.

The beer bread is an unusual critter. It took way longer in the oven to dry out to  a clean toothpick. Something like 1:20 at 375F. Smelled great I must say.

I still have some further research to do on the vast number of liquids that might be suitable. This last batch ended when I discovered I had researched my self down to a single bottle of the Irish gold. Alas, a decision had to be made.