Easy Beer Bread Mix Recipe - Allrecipes.com
Easy Beer Bread Mix Recipe
  • READY IN 1 hr

Easy Beer Bread Mix

Recipe by  

"I combine all the dry ingredients and put them in quart canning jars or quart size ziploc bags and give as gifts. All the recipient needs to add is the can of beer and butter over the top of the loaf. You know you have a winner when people ask for the recipe!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
  2. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
  3. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2006

I had to get somewhat creative b/c i only had reg. flour on hand. So i used 1 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt = 1 cup self-rising flour. The beer of choice tonight was a Budweiser Select and we thought it gave the bread a wonderful flava! This was a really easy and really tasty recipe for Beer Bread Mix! Thanks!

 
Most Helpful Critical Review
Jan 25, 2010

Used homemade self-rising flour and followed the recipe to a T. Ever one loved it but me..I think it just me and not like beer taste.

 
Feb 09, 2008

I have been searching for the perfect beer bread recipe and this hits the nail on the head! I left out the onion powder and the italian seasoning and increased the brown sugar to 1/3 cup and it tastes IDENTICAL to The tastefully simple stuff at a fraction of the cost! (I made several loaves with other recipes to get it to taste the same as the good box stuff and this is it!) I also made Jalapeno cheddar bread from it. When I add savory seasonings I use the amount of brown sugar posted in this recipe. If I am making plain bread I use the 1/3 cup! This is the best. It is different than using just self rising flour. I tried that as others have posted and it really is not the same texture. Go with this and you will never spend $5-6 a box again! Thanks for this recipe!

 
Aug 23, 2003

This is a really good beer bread recipe. Because of the recommendation from the previous reviewer I simply used 3 cups of self rising flour. My bread texture was perfect. The recipes I have seen previously call for 3 c of flour and 3 T of sugar. The extra tablespoon of sugar makes the bread a little sweeter. Also the brown sugar gives it a beautiful dark color. I switched the Italian seasoning for a creole spice because I thought it would blend better with the meat I was making. The recipe was as simple to follow as any beer bread and I will use it again. The only real warning I will give is make sure you use a high quality beer. I used a Honey Lager and it had great flavor. Cooking with beer is like cooking with wine, if you wouldn't drink it, don't cook with it.

 
Aug 23, 2003

My previous review was that this recipe had too much baking powder. I have since made it several times trying different measurements. The bottom line is DON'T ADD ANY baking powder. Self-rising flour already has baking powder in it, and it is sufficient for this recipe. I also don't add any Italian or onion spices, it is more versatile without - it's also very good for breakfast this way.

 
Nov 30, 2010

Delicious! This was a definite winner for snacking during Sunday's football game! I used 3 cups of self rising four instead of adding the 1/2 sup of flour, baking powder and salt. I left everything else the same. It's so good and the melted butter over top gives it such a nice crunch! The best part is it's so inexpensive to make. I cut it up into small chunks and served this with "Beer Cheese Dip II" from this site.

 
Feb 23, 2007

Best beer bread I've ever made. More herbs wouldn't hurt the next time but the texture was much better than usual. It wasn't crumbly and dry like most BB's (probably because of the melted butter. The recipe opens up possiblities such as adding shredded cheddar and sun dried tomatoes to the batter or elimating the herbs altogether and throwing in dried cranberries, mixed chopped dried fruits or dates. Would be great toasted. The herb version would make an easy appetizer cut in squares and toasted then topped w. creamed cheese and Jalapeno jelly or whatever. thanks for the recipe, will make it often

 
Sep 15, 2006

This was wonderful and easy easy easy!!! I didn't have self rising flour so I followed the suggestions by bv (thanks!). I have never made bread like this before. We loved it with chili and can't wait to make it again!! I didn't have regular onion powder si I used Mrs Dash Onion Meadly and Tomato Basil Garlic instead of italian seasoning. Thanks so much.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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