Reviewed: Jan. 25, 2009

EZ!

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Reviewed: Jan. 24, 2009

easy and tasty! I used a shiner black as the beer. I think a dark beer probably will give the best flavor. Went well with our soup tonight. I would definitely make this again :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jan. 23, 2009

wow! this bread is wonderful. its quick easy and very impressive! i used all purpose flour, and added 1 tablespoon of baking powder and 1 1/2 tsp salt. i also increased the sugar to 1/3 c, added a handful of mexican shredded cheese, and poured 2 tbs melted butter on top before baking. when it came out i poured another 2 tbs melted butter. all this based on other reviews of course. amazing bread!!! i might try it with soda too just to see what that tastes like. impossible to mess up i think. thanks for a great recipe!!!

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SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 21, 2009

wonderful, effortless. followed earlier suggestion for 1 t. each baking soda and salt due to not having self rising flour on hand. results were delicious.

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mryum

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Reviewed: Jan. 18, 2009

So easy, so fast. This is arguably the easiest recipe around that doesn't involve pouring cream of mushroom soup over chicken.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jan. 16, 2009

I just wanted to add that I make my own dark Winter Ale. I use 12oz. of my dark ale and this gives the bread a wonderful taste. Nothing better than a glass of dark ale and a nice slice of fresh bread.

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Robby

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Reviewed: Jan. 16, 2009

This is a good recipe if you are in a hurry and you don't feel like using yeast. It taste pretty simuliar to sour dough. I found the dough a little sticky, but it still turned out just fine!

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Lisa Kay

Cooking Level: Expert

Living In: Quinlan, Texas, USA

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Reviewed: Jan. 15, 2009

I used an ice cold beer when I made this bread, and it didn't rise very well. I guess I should have left it get to room temp before adding it to the mixture. Next time I make this, I'll use a room temp beer as well as let the loaf sit in the loaf pan and rise for a while before baking.

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CardsFan4

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Reviewed: Jan. 14, 2009

Super easy party favorite!!

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MANDM2280

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Reviewed: Jan. 11, 2009

Mmmmm! Tastes very old fashioned. Definitely put some sugar and the butter on top when baking.

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freckles

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

I made this with a cranberry lambic and it was excellent. I did use 1/4 cup white sugar and made my own self-rising flour. Couldn't be any easier, will definitely make this again.

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sandyandcosmo

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Reviewed: Jan. 9, 2009

Amazing! I made my own self-rising flour per other reviews. Threw in a handful of cheese. Brushed top with melted butter before baking. It was delicious but will be better next time when I use fresh baking powder instead of "past the use by date" and add more cheese. Sifting the flour and using fresh baking powder make a big difference in your final product! Want to try it with herbs or nuts or toasted sesame seeds, too. I used Shiner Bock but want to experiment with different beers. I ate this toasted with some honey butter. BF ate it plain. We both loved it!

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Bubbie Linda

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jan. 8, 2009

This is a very good beer bread..crisp on outside, soft on inside. I did make the following changes.... 1. Increased sugar to almost 1/3 cup 2. Let sit after putting in baking dish 3. Before baking, pour over 3 tbsp butter. 4. Works best if baked in glass bread pan.

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MHDAWN

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

I truly hate to bake, but when I tried my sister-in-law's beer bread, I loved it so much I had to have the recipe! Like so many others, I used the 1/3 cup of sugar, and brushed melted butter on top. This was in the oven in less than 3 minutes. I don't hate to bake anymore!

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miss margo

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 6, 2009

This was such an easy and delicious recipe that got rave reviews from my guests. I used a little less salt and drizzled about 1/4 c melted butter over the top before I baked.

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kmybarnett

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Reviewed: Dec. 18, 2008

This was pretty good right out of the oven but not so good the next day. I think it needs something. I may add some cheddar cheese or something to it if I try it again, or may even try a different beer.

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Kimi

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Reviewed: Dec. 14, 2008

A definite Yes!!first time ever making bread and it was delicious with the beer bread dip!!

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chele

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Reviewed: Dec. 4, 2008

I thought this was just ok. The only beer I had on hand was beer with berry undertones. The berry flavor wasn't prominent - the bread really didn't have a whole lot of flavot of any sort. Next time I will try the suggestions of other and try to add a few things to spice this up and I will probably use a different beer.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Dec. 4, 2008

Sooo good. Sooo easy. My only problem is that I couldn't wait for it to cool before eating it. Crumbled everywhere. Still tasted great. Served it with a spicy hamburger soup. Will surely make again.

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