Reviewed: Jul. 8, 2008

This was very yummy. I'm not sure why, but mine had a bitter aftertaste in the crust. I used 1/2 King Arthur wheat flour because I ran out of white flour. I used Bud Light because it's what I had. Could it have been that? Other than that, it was great! I'll try again as directed.

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PatiO

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

I've never made beer bread before-I'm embarrassed by how easy it was! This was delicious! I added about 1/2 cup shredded cheddar and used Michelob. Definitely will make again!

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 7, 2008

Tastes GREAT!! yummmmm.... I think I might have been off on my msmnts. a little because it dosen't look quite right, but I will try again and I bet it will be awesome!

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Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 6, 2008

Yum, tasty, easy & simple to throw together. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

Very tasty. I'm not a huge fan of beer bread, but its moist and a hint of sweet. My husband loved it.

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ameemom

Cooking Level: Expert

Home Town: Lancaster, California, USA

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Reviewed: Jun. 25, 2008

I baked muffins and drizzled honey and butter over each one before serving. They are best eaten hot...just out of the oven.

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Whitney

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jun. 25, 2008

I like to add cheese to this recipe sometimes, just to give it a little something extra! This is a great, quick bread that everyone will love.

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Bethany Muston

Cooking Level: Beginning

Living In: Waynesboro, Tennessee, USA

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Reviewed: Jun. 14, 2008

Excellenr, delicious, moist bread. Crust is crisp right out of oven, but will moisten when bread is stored. I use about 1 1/2 tbs of sugar, because I don't like my bread to taste sweet. Shiner Bock doesn't leave a beer taste, but turns the bread more golden. Try it.

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GARDENER56

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Reviewed: Jun. 11, 2008

I served this to my husband and some friends the first time I made this. I should have made more that one loaf! So incredibly easy and delicious! I love that it's crunchy on the outside and softer inside! My husband wants me to make it with every meal now! I can't wait to try it with different kinds of beers, ciders, etc!

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Bethany K.

Cooking Level: Intermediate

Living In: Denton, Texas, USA

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Reviewed: May 27, 2008

Wonderful recipe if you're looking for a substantial loaf as an accompaniment for soup, stew, or chili. Or just a lot of butter. Mmm.

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Jasmine

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2008

I LOVE this recipe. I use it all the time, and it is always gone within a few hours. I make my own self-rising flour and add an extra 1/3 cup of sugar. This bread is PERFECT with the sugar addition. I highly recommend it!!!

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Jill

Cooking Level: Intermediate

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Reviewed: May 24, 2008

Easy to make. I did not care for the crust. I will probably not make it again.

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 21, 2008

Easy to make, easy to bake, mine didn't come out as "dense" as I'd have preferred though.

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thisblondcancook

Cooking Level: Expert

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Reviewed: May 21, 2008

This was a great recipe! Didn't stay on the table for very long. Brushed the top of the loaf with melted butter, parmesan cheese and garlic salt-and it was awesome.

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Old Crow

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

Pretty good. I made beer bread from a pre-made mix once and it was fantastic. This is close, but it's not quite the same. Very easy, though.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Apr. 18, 2008

So delicious! If you're looking for a very good facsimile to the T. Simple beer bread, this is it. I will definitely make this again.

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Apr. 17, 2008

This recipe is very, very good. I took the advice of the other reviewers and added 1/3 cup of sugar and melted butter on the top...great ideas! Also, like one reviewer said, if you let it "rise" for about 1/2 hour before baking it, the bread really does turn out exceptional!

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Princess of her Castle

Cooking Level: Expert

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Reviewed: Apr. 9, 2008

I add one egg to it and it turns out wonderful. It's also great with the Sloppy Joes ll recipe.

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Jane

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Reviewed: Apr. 8, 2008

I have shared the bread from this recipe, as well as the recipe itself more than a few dozen times already. No one believes it isn't from "you know who". I added only a teaspoon more sugar to the original recipe and use Coors most often. No acid or tangy taste, just a nice, dense loaf with a crisp crust. This is good toasted, too, with jam or just a bit of butter. Versatile and TOTALLY SIMPLE! Never buy a mix for this ... not worth the steep price! ENJOY!

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Amy

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

Love it, used 3 c flour, 3 tsp. baking powder, and 1 tsp. salt, added cheddar cheese (so left out a little salt) and garlic powder, used Blue Light, was great with spinach dip and still good day after. Move over Tastefully Simple! Is REALLY good with Blue Moon as well! Trying again letting the dough rise as someone else suggested, cheap delicious and FOOL PROOF!!!

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