Reviewed: Sep. 22, 2009

Fantastic and simple recipe!

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Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

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Reviewed: Sep. 19, 2009

Followed the receipe except added the melted butter on top as one viewer had suggested. this is not similar to tastfully simple beer bread. this bread is a finer dough. I did not have to mix with my hands because batter was like cake batter. Will try others.

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Maggie

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Reviewed: Sep. 9, 2009

Needs a lot more sugar than the recipe calls for. Will try 1 cup next time.

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HORSEZ001

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

Pretty good recipe. Thanks!

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Lane

Cooking Level: Beginning

Living In: Silver City, New Mexico, USA

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Reviewed: Aug. 21, 2009

My kids love this! Very good.

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

This wasn't very good as written. It wasn't nearly sweet enough. I feel like if there are three ingredients and one has to be substantially changed then it's not that great of a recipe on it's own. You will need much more sugar to make it enjoyable.

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 9, 2009

I loved this recipe, but for some reason my oven cooks things a lot faster on the outside than on the inside so by the 50 minute mark, the outside of my loaf was darker brown and the inside was all dried out. So what I decided to do was make the batter using the 3 cups of self rising flour, 1/3 cup sugar and a Miller Genuine Draft and bake it in a silicone 9X9 cake pan. It took 20 minutes and was a lot more moist. About 15 minutes in I also took some melted butter and poured it over the top of the bread and continued baking for the last 5 minutes. This is my favorite variation I've made so far.

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nikkisw

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Reviewed: Aug. 5, 2009

This bread is very easy - I added chopped jalapenos and cheddar cheese into the mix. Topped it off with butter mixed with mac and cheese powder and garlic salt. Everyone went wild over this bread! Thank you for the recipe, it's lots of fun to mix and match other ingredients into.

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bethopea

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Reviewed: Aug. 3, 2009

This bread was okay. I think my problem may have been that I was comparing it to the Tastefully Simple beer bread which is to die for. I think next time I'll add a little more sugar.

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Tiffany

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Super easy and pretty tasty. And really great because I had some self-rising flour on hand that needed to get used up. I used lager, which is fermented differently than ale and I think has a "breadier" flavor that just goes better in bread than ale. I want to try this bread again with cheese.

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Nikki

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Reviewed: Jul. 17, 2009

We love this bread! The recipe is very easy and I used an 8-1/2x4-1/2x2-1/2 pan size, which the end result was a "domed" loaf of bread. Which was just fine. I also put cheddar cheese on the top and it was delicious! Thanks!!

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Liz

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Reviewed: Jul. 10, 2009

I LOVE this bread. So easy to make and I always get positive reviews/recipe requests. I am still working on getting it to rise a bit more- I have tried letting it sit out 30 minutes before baking, which helps, but still working on it. (Also using the self-rising flour "cheat" as described by other reviewers.)

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Amy Louise

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2009

This is a very quick and easy bread. I took others suggestions and used 1/3 cup of sugar. I also used a Canadian beer which tends to be stronger tasting than American beer and the bread came out great. It would be a great served with a hearty soup!

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Jun. 30, 2009

so easy and SO GOOD!!! I poured 1/4 cup melted butter over the unbaked bread, shredded cheese and my favorite herbs. The end result was ABSOLUTELY FANTASTIC! This will be a regular addition to our suppers from now on!!

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lovetobake!

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Jun. 23, 2009

Very good! Similar to the Tastefully Simple mix and nicer to your wallet ;) I used 1/3 cup of sugar and drizzled 3 tbsp of melted butter on the dough before baking it. Comes of crusty on the outside and soft on the inside!

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lee22

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

Love it! I used Labbatt Blue Light and it tasted great! Next time I am going to experiment with a Hard Cidar, I think. I hope that works! (Remember to use FRESH baking powder, if it's old it's stale and it won't work as well to leaven the bread. I added an extra 1/2 teaspoon to counteract that and I think it worked!) So easy! My husband loves is with Chili, to clean the pasta sauce off his bowl, or topped with fried cauliflower! I like sneaking a slice all by itself.

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learningtowife

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 14, 2009

I've tried this 3 times. Never could get the dough to rise so I did some investigation and discovered that the yeast in the beer is "killed" during the bottling/brewing process. So here's the easy solution. Mix a packet of active dry yeast in with the self rising flour and sugar. Warm the beer (I opened the bottle and ran VERY hot water over the side of of the bottle and raised the temp to appox. 120F) and stirred it in the flour, sugar, yeast mixture. Let stand for 10 minutes covered with a tea towel...Then I punched it down, formed into a loaf on a floured surface and put it in a foiled line loaf pan sprayed with olive oil flavored cooking spray. Let rise until doubled in size and baked as directed in the recipe. Very good w/ Spaghetti and meat sauce.

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penny from wiggins, ms

Cooking Level: Intermediate

Living In: Wiggins, Mississippi, USA

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Reviewed: Jun. 12, 2009

Amazing! Also just added a little baking powder and salt to all-purpose flour. Best when still warm. Mmmm!

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nicolecaroline1023

Cooking Level: Intermediate

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Reviewed: May 29, 2009

use a flavored beer, if no self-rising flour add 3 tsp. baking powder + 1 tsp. salt.

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legof

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Reviewed: May 24, 2009

I made this exactly as the recipe instructs except I didn't see the need to mix it with my hands I just beat it all together with a big metal spoon till all the dry ingredients were well incorporated, poured into a lightly oiled non-stick bread pan and baked at 350 degrees for one hour. It was great. It is a little sweet and soft inside with a crunchy crust - looks just like the photo and tended to be crumbly when cut while still warm from the oven. We just buttered it and scarfed it down - good with jam and jelly.

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