Reviewed: Dec. 21, 2007

Great recipe. So easy and wonderful flavor. Didn't have too much of a beer flavor. Next time I would go along with others and add melted butter to the top of the batter before baking as I had difficulty getting my bread to brown.

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Momofone

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 19, 2007

This is an awesome beer bread and really simple to make. I added 1/3 cup sugar and 1/2 cup ground flax seed, then poured melted butter over top before baking. It was sooo yummy and really easy to slice. I was even able to toast it the next day. When you put in in a plastic bag it softens the hard crust.

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Linda Gutowski

Cooking Level: Intermediate

Home Town: Mantua, New Jersey, USA

Living In: Cedarville, New Jersey, USA

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Reviewed: Dec. 18, 2007

Used regular flour, 3 t. baking powder, 1.5 t. salt, 1/3 cup sugar, added fine herbes. Let rise about 15 min, then topped with a few black olives and 2 T. melted butter, fresh ground pepper and sea salt. Awesome!

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rosie

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Reviewed: Dec. 16, 2007

I made this with regular flour and added the baking powder and salt, as others have suggested. I used 1/3 cup Splenda instead of sugar, and also added 1 tsp. Italian seasoning and 2 Tbs. grated parmesan cheese to the batter. I was in a hurry and didn't have an hour for it to bake, so I spooned the batter into a muffin pan and made 11 good-sized muffins, baking them for about 17 minutes. They were very good, even as leftovers over the next few days!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 14, 2007

This is excellent, I have passed this recipe on to so many people. I love the dense, moist texture of this bread. It's prefect with chili and stew, just rip off chunks for dunking. Mmm, good. I make as directed, I don't change a thing and I use whatever beer I have on hand. Oh, and I pour a little melted butter on top before I pop it in the oven.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Dec. 11, 2007

I made this last night, with Shiner Bock beer as another person had suggested. Served w/butter & honey. It was good, and I will make it again w/a miller light to see if there is any taste difference.

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beachbride

Cooking Level: Intermediate

Home Town: Mortons Gap, Kentucky, USA

Living In: Herrin, Illinois, USA

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Reviewed: Dec. 10, 2007

We love this bread! I have been making it for a few years now and have tried different beers, and I think the cheap stuff works best! I always use all-purpose flour, just make sure for the 3 cups of flour you add 1 Tablespoon baking powder and 1 1/2 teaspoons of salt to make it like self-rising flour. I also add another tablespoon of sugar. Great easy recipe!

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Nuggets

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

I serve this up warm with beef stew and soups to a bunch of guys on the weekends. One loaf doesn't last long! I use Miller and increase the sugar to 1/4 cup. ALSO, as with biscuits, you only want to mix until the ingredients are JUST moistened. I let it rest for an hour and pour 1/4 cup of melted butter over the top right before popping it in the oven. Use a serrated knife to gently cut through the thick crust without crushing the loaf.

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napalmfaerie

Cooking Level: Expert

Living In: Anoka, Minnesota, USA

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Reviewed: Nov. 23, 2007

This recipe was definitely easy, although it tasted pretty doughy. I tried it with a Newcastle Brown ale, and I think the English-style may have been the wrong beer style for this bread. I'll be trying it again with other styles (a Bavarian wheat, or a smoked porter maybe?) and see how it works out.

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Lisa

Cooking Level: Beginning

Home Town: Shoreline, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 23, 2007

I LOVE this bread!! There are few recipes that are simpler and easier that result in such a tasty treat :) Made it for Thanksgiving and people were tearing into it with tons of butter before dinner and eating it as an appetizer! I always come back to this bread over the years :)

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BRENDAJST

Cooking Level: Expert

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Reviewed: Nov. 14, 2007

Watch out Tastefully Simple, this recipe will have your mix off the market. I'm in the camp that says put melted butter on top before baking. It turns a pretty golden color and tastes great.

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PATSYSUE

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Reviewed: Oct. 29, 2007

This is easy and delicious...heavy bread that goes great with stew or soup.

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TammyCrook

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Good bread! I would add a little more sugar if you are looking for a substitute to the expensive beer bread mixes. This bread is so easy to make and can be made savory by adding spices. Will make this again!

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jerb4

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Reviewed: Sep. 28, 2007

This has become a staple in my home but I've actually found that doubling the sugar results in a much tastier bread. I love the idea of adding herbs and cheese- I think that would make it a five star.

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Andrea

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

I used Stella Artois, two-thirds wholemeal flour, and added chilli seasoning, cheese, pepper and mustard to the mix. I poured about 50g butter over before baking, and the loaf turned out well--but neither my husband nor I were particularly keen on it. Like many quick breads it had a slight baking powdery taste, and the flavour was strong but not particularly pleasant. I'm glad I experimented with this, but probably won't make beer bread again. We don't usually have beer, so it doesn't seem worth the bother!

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Smokering

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Sep. 12, 2007

Wonderful! Added a cup of shredded cheddar to the dry ingredients, and poured 2 tbsp. melted butter over the dough before baking. Crunchy outside, soft inside...delicious.

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ACEDENO

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Reviewed: Aug. 31, 2007

This is a great starter recipe. The bread is really chewy and the crust is crunchy. I used Coors light beer and it had no beer taste whatsoever which is good. I also added 2 tablespoons of melted butter into the mix. Additions of herbs or other flavors would be great and bump this up to a 5 star.

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Breeze4686

Cooking Level: Expert

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 26, 2007

I admit I was a bit skeptical about this recipe. However, it's great! I added a little baking powder, a tad bit of splenda (and the called for amount of sugar), and about a tablespoon of Italian seasoning. I topped it with a sesame seed, Parmesan, garlic salt mixture. Very good! I will make again since it's so easy!

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 26, 2007

ok....had to change it quite a lot, not sure if i should rate this...had meant to take it to a party...started with the basic recipe, added a couple spoonfuls of sourdough starter (had increased the amount of flour and had to make my own self rising flour-4 1/2 t. baking powder, salt and increased sugar a little...added shredded zucchini and diced fresh tomatoes)...put in Mrs. Knorr's veggie dip (it didn't rise as much as expected), but kids ate it all, and had none to take to the party!! thanks for a great starter recipe! will make it again today, and probably add some cheese...

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kittykat

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Reviewed: Aug. 24, 2007

So good and so, so easy. I've been using Budweiser Select and it gives a slightly nutty taste. I love that the top and sides of the loaf are so crunchy but the inside is super soft! I've also added a little bit of shredded Parmesan on the top for extra flavor.

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moon8305

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