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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Lori

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Dec. 4, 2008

Very easy to make. Served it with some beef stew. The dinner crowd definately appreciated it.

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JDORAN71

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Reviewed: Nov. 26, 2008

I doubled this recipe since i had a bag of self-rising flour that was due to expire. Used a total of 1/2 cup of sugar. Filled a loaf pan and 12 muffin pan. Very good and freezes well.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Nov. 26, 2008

This is just another raving review; a super easy and tasting recipe! I followed the suggestions for 1/3 c sugar and melted butter on top. Mine baked up perfectly in 45 minutes. It was served with chili - and so glad there's leftovers for tonight!

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Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Nov. 25, 2008

I just wanted to tell everyone that this is the best Beer Bread ever! I used the flour variation, 3 Tbs. of sugar, and a few Tbs. of melted butter over the top. Better than Tastfully Simple!! P.S. I used Light Heinekin, I would like to try an apple spiced beer for the holidays.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Nov. 15, 2008

Although the bread did taste great. The recipe itself is not concise in the directions. Like is it baked at 350 degrees or 175 degrees? Also, what about after you put your hands in the batter? Do you need to knead it a certain number of times. I was not very happy with the outcome the top was indeed crunchy perhaps a little to crunchy as well as the sides and bottom. I baked it at 350 for 45 min in a teflon loaf pan (same as I bake other breads in) and it was more than done. Not sure I will make this again or not at least not without some refining of the directions. Sorry, but in my opinion this is not one of the better recipes offered on this site.

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DCLEWIEN

Cooking Level: Expert

Home Town: Cleveland, Oklahoma, USA

Living In: Hominy, Oklahoma, USA

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Reviewed: Nov. 15, 2008

This is so easy. My kids love it. I added 1/3 cup sugar as others mentioned. I added garlic and chedder cheese. I also put 3 tbls. melted butter on before cooking. Makes a great golden top.

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mommymadness

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

Mmmm...........this is perfect! I made one loaf plain and one loaf with cinnamon. I poured 2 tbsp melted butter over the top of each before baking. The one with cinnamon in the batter I also sprinkled with cinnamon sugar before baking. They got rave reviews at work.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 5, 2008

This tastes JUST like the Tastefully Simple Beer Bread. I made it with the substitutions self-rising flour suggested here. SO delicious.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Nov. 5, 2008

Fantastic beer bread! I just finished making it, it was unbelievably easy and is so delicious! I followed the recipe exactly as is for the first time and it is wonderful as written, however I am excited to keep making this with different variations. Thanks for the great recipe!

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maggi-lu

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Reviewed: Nov. 2, 2008

This was very good, but a only the price was better than the Tastefully Simple mix. I made it using 1/2 Coors beer and 1/2 Sprite (not diet) to help the bread sweeter and less bitter. I melted 2 Tbs. butter and poured over the top before baking it for 55 minutes and it came out just right.

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Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 30, 2008

Had to try this...just too simple to resist. A very good quick bread indeed! Next time I will try with added cheese. Mmmmm...going to toast another slice right now!

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Oct. 29, 2008

Great and so simple!!! I took it to work and had tons of requests for the recipe. No one could believe that it only had 3 ingredients

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Megan

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Highland Heights, Kentucky, USA

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Reviewed: Oct. 21, 2008

I've been looking for a less expensive alternate to the TS mix, and after a few tweaks to the recipe I've found it! I use 1/2 cup sugar instead of 3 Tbs, and 1 1/2 cup buttermilk instead of beer. Guess it's not "beer" bread anymore, but it sure is tasty!

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lakeshoreteacher

Living In: Rochester, New York, USA

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Reviewed: Oct. 9, 2008

So simple and so good!

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HART8AK

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Reviewed: Oct. 5, 2008

Read Jen's review from 10/03. Awesome bread!

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mimi

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Reviewed: Oct. 5, 2008

it's my own fault, but let me tell you what I did wrong- I made them in a cupcake pan in the hopes of having muffins..... and I also made my own self rising flour as suggested prev. They were hard with no flavor and stuck to the wrappers. However a few "tops" were edible, and I had sprinkled cheddar on top. That was pretty tasty, but not worth the rest. Follow the recipe exactly and you may have better luck!

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 4, 2008

The BOMB! I don't keep self-rising flour in the house, so I followed another reviewers advice (1 c flour, 1 tsp baking powder, 1/2 tsp salt) and it turned out perfect. I also added 1/3 c sugar and a handful of cheese to the mixture and baked it into 2 mini loaves, per another reviewers advice. For a little kick, I added chopped jalapenos to one of the loaves for the men in the house. Everyone raved about the bread. I'm sure it would taste great even without the cheese and jalapenos.

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Karisa

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

We also love the Tastefully Simple beer bread but wanted to be able to make it from scratch. I've tried a couple other recipes but we love this one. I made the changes suggested by others--Instead of 3 cups self-rising flour, I substituted 3 cups flour, 3 tsp baking powder, and 1 1/2 tsp salt. I also sifted the flour, used 1/3 cup sugar & and handful of Mexican blend shredded cheese. I brushed melted butter on top halfway through cooking. It comes out delicious every time. We love this with just about any kind of homemade soup. Tonight I'm making it with my Garden Minestrone.

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Jen

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

Why buy bread when you can make this??? I don't use self-rising flour. 1 C. self rising flour = 1 C. regular flour, 1 Tbsp. baking powder and 1/2 tsp. of salt. Try a variety of wheat beers in this. The cherry wheat and the pumpkin beer make tasty variations.

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