Reviewed: Mar. 7, 2007

A little beer-y tasting for us, but good overall.

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Nicole

Cooking Level: Expert

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Reviewed: Mar. 5, 2007

Excellent recipe!! I followed others advice and used 1 Tbsp baking powder, also rubbed with butter after baking. I used Bud Light, all that I had at the time, but it turned out great!! Will experiment with a darker beer next time. Husband loves it too!! Definitely a keeper!!

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snook52

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2007

Pretty good. I put melted butter on the top of the dough before baking, as suggested. It was fantastic right out of the oven, but not as good the second day.

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Mar. 4, 2007

Oh my gosh, I don't know what I did wrong. Maybe it was my choice of beer (I used a brown ale.) Sorry, but I did not care for this. Actually, I think my whole wheat flour was probably rancid. It only lasts 2 months in the cupboard. Make sure yours is fresh and maybe use a lighter beer so yours doesn't end up in the trash like mine. I will probably try this again soon because it sounds so good on paper!

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 17, 2007

I made it exactly as the recipe stated and it was wonderful, So easy to make. I made it with Labbatt Genuin Draft and it was MMMMMMMMM good. My husband didn't want any because he was full. He took one bit and ate half the loaf.

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Lori C:

Cooking Level: Intermediate

Home Town: Goderich, Ontario, Canada

Living In: Millbrook, Ontario, Canada

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Reviewed: Feb. 12, 2007

Good & easy! Not the best I have had but very tasty.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

Great recipe; very easy and tasty. Also added a couple of tablespoons of butter on top of the batter and found this to be a great addition. Looking forward to making this one again and again.

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aregier

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Bornheim, Nordrhein-Westfalen, Germany

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Reviewed: Jan. 30, 2007

This is my new favorite thing to make & take! I use club soda instead of beer, and use the melted butter on top. So simple and wonderful. It is always appreciated.

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Happyeliz

Cooking Level: Intermediate

Home Town: Mission, Kansas, USA

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Reviewed: Jan. 27, 2007

Wow! I just made this tonight to go with one of my favorite Julia Child recipes for beer braised beef. So I used the same beer for the beef and the bread (Shiner Bock). I took some previous advice and only used a scant Tbsp of baking powder and also poured 2 tbsps melted butter over the top. Plus I used white whole wheat instead of regular ww, and for sweetening, 1/4 cup brown sugar and 1/4 cup molasses. I expected it to have more of a muffin texture, but it really did come out more like a yeast bread (I didn't knead it at all - stirred only to moisten throughout). The whole family loved it, even the pickiest ones - not a crumb left. We drank the shiner with the meal and it was just wonderful.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 8, 2007

I thought this bread had a wonderful flavor and went very well with the chili I made.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jan. 6, 2007

This recipe is AWESOME!! I made it for the first time today, and my husband went nuts over it! I used Newcastle Brown Ale for the beer, and it came out perfectly. Thanks for such a great recipe!

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cookiebert

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Reviewed: Nov. 29, 2006

This bread is delicious. I made a few changes to the original recipe. I added 1 cup of shredded cheddar cheese to the batter. I also took another persons advice and melted butter to pour over top of bread before baking. I added a little salt, pepper and some Mrs. Dash Garlic and herb seasoning in the butter before I poured it on the bread. Next time I may add the Mrs. Dash right in the batter. There isn't any salt in it so you could probably use as little or as much as you'd like. I would make this recipe again for sure.

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jordn97

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Reviewed: Nov. 20, 2006

This bread was so good. I have bought Tastefully Simple beer bread before, which is excellent, but expensive. Lots of people at the party thought this was the Tastefully Simple bread. It was a big hit paired with garlic dip and spinach dip.

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Heather Sue

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Reviewed: Nov. 19, 2006

I can't believe I haven't reviewed this recipe yet. I've been making this for almost two years now. I don't change a thing on the recipe. I use AmberBock ... it seems to taste the best.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Nov. 17, 2006

This was the first time I made beer bread and it turned out great even kids like it!! I didn't have whole wheat flour so a added a bit more normal flour and a bit of rye flour. It worked out fine and I actually think that the rye gave it a little kick. so I recomend beer bread and hopr to make it again

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reshetikhin

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Reviewed: Nov. 8, 2006

I love this recipe. The only changes I make are omitting the salt and only using 1/4 cup of brown sugar. It only takes 40 minutes to bake in my oven. It is excellent with chili!

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Alison

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Reviewed: Nov. 6, 2006

Amazing recipe! I followed it to the letter and it came out perfect! Trying out the changing flavors based on the beer used will be fun, too. This time I used a cherry wheat, which was exceptional.

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Erin

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Reviewed: Oct. 25, 2006

This is so good, considering how easy it is to make! I cut the baking powder to 3 tsp (aluminum-free) and I cut the salt down to 1 tsp. I used 2 Tbsp white sugar, 1 Tbsp brown sugar, and a bottle of Michelob light ('cause hubby wouldn't let me use his good stuff). I also poured 3 Tbsp. melted Smart Balance buttery spread for extra flavor. It came out soooooo good! Crusty outside and moist inside. Thanks!

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GINAGINA

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Reviewed: Sep. 27, 2006

Excellent and easy! What more can a person want? I will add a touch more salt next time, just personal taste. I served this bread with homemade beef barley soup- a great meal for a cozy fall evening.

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Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 4, 2006

This was an awesome recipe. I used a honey brown beer. I decreased the baking soda to 1TBS (3tsp) and asalt to 1 tsp. I also used 1/2cup honey instead of brown sugar. I baked the bread for 20min and then drizzled with 3TBS melted butter and honey. We ate it ALL in 1 day. I have had success using whole wheat flour, white flour, and a combo of both. I've made this bread 3 times in the past week. So easy, yet so tasty.

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amelia

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Whole Wheat Beer Bread

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