Reviewed: Aug. 20, 2009

This is fabulous, especially with the addition of a hearty stout.

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Reviewed: Aug. 6, 2009

This was THE BEST! Have not made beer bread before tonight, no excuse! I followed the recipe exactly but put in 1 1/2 teaspoon of Italian seasoning as suggested by another baker. Went perfect with my homemade Italian 'hamburger helper' type dinner. Will definitely make this again.

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kathyj

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Reviewed: Aug. 2, 2009

This bread is excellent. Everyone always wants the recipe after they taste it. Bon Apetite!

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ethel

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Reviewed: Jul. 29, 2009

Good flavor, but we didn`t like the texture. It was very heavy and sticky.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

I made this last night and it turned out great! I did add about 2 tablespoons of honey to the batter and used a Miller Light since that was all I had and it turned out wonderful. This loaf won't last long at our house. Next time I will try it with Orange soda.

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CandiceMichelle

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Reviewed: Jul. 22, 2009

This bread is some of the most flavorful bread that has ever touched the haven of my mouth. With a good India pale ale, such as Dogfish Head sixty minute both in the bread and to drink with it, I couldn't think of a better afternoon snack. Honestly, I believe the more hoppie the beer the better the bread. A+

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Lovefoodforreal

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Reviewed: Jul. 21, 2009

I added a bit of cheddar and some jalapenos to this and it was awesome. FYI kokanee works just fine.

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Chris

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Reviewed: Jun. 10, 2009

I did not care for this recipe. Dry and very very bland. We're not picky eaters at all, but we eventually had to just throw the whole loaf away because we just couldn't eat it anymore!

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Shana4105

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Reviewed: Jun. 2, 2009

Really very good. I quite enjoyed this and served it to my husband with sausage tortellini soup. I used a porter beer, used a bit less salt and threw in a handful of mozzarella cheese. Perfectly done at 55 minutes. Thank you for this recipe.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: May 23, 2009

I have made this many times. I use whatever beer happens to be in the fridge at the time. It has turned out delicious each time. Very easy to make.

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Cherie

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 17, 2009

I cannot rave enough about this bread, it is DELICIOUS and a cinch to make! The bread has a lovely sweet flavor. I used Blue Moon's "Honey Moon Summer Ale". My only change to the recipe was to use half the salt. The texture of this bread is terrific, but I think adding a little bit of oatmeal would be a good thing. Thank you!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 11, 2009

A nice recipe enjoyed by the entire family. I did reduce the salt to 1 tsp. as others had suggested. The bread had a wonderful flavor and couldn't have been easier to make. I would suggest serving the bread warm. The following day the crust was rather hard and the bread texture not as tender, despite being stored in an air tight container. A definite make again recipe....thank you!

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Lori

Cooking Level: Intermediate

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Reviewed: May 7, 2009

Tasty! I followed the recipe to the letter. For the beer, I used Rickard's Red (which is what is usually in the fridge). I baked for 50 minutes, but it could have used a bit longer. The taste was good, especially still warm from the oven with butter on top. Mmm!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 9, 2009

After using Tastfully Simple mix I was bound to find something similar I could make from scratch. Straight off, I made two loves and like the reviews, cut back the salt nut not the baking powder. The bread was HORRIBLE. It tasted metallic. I used Clabber Girl double acting baking poweder. It was so bad, I spit out the first piece. Not to be deterred, I immediately started up a single batch with half the baking powder and the loaf turned out just as good as the expensive mix. I used Heineken and I'm not a beer drinker so stood at the beer section scratching my head, but think I'll try a wheat honey beer next time. Anyway, with the revissions on the salt and baking powder, this is a winner!

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MamaMary

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Reviewed: Mar. 31, 2009

Very good, and even had good texture the next day - not crumbly and dry like whole wheat bread often is. I highly recommend using a honey brown-type beer to give it a really good flavor.

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 31, 2009

This is a great whole wheat beer bread recipe! I made no changes to the recipe, I used Miller Lite. I also made a honey butter (equal parts honey and butter in a blender until combined) to spread on the bread. I will definitely make this very simple recipe again.

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SLTHIES

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Reviewed: Mar. 27, 2009

So easy to make. I've played around with a few different types of beer and have found the darker the better. The bread was actually a lot sweeter with Guinness than with Coors Light. Went great with corned beef and cabbage on St. Patty's Day. If you've never made bread before this is the best place to start.

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Katie C

Cooking Level: Intermediate

Living In: Belfast, Maine, USA

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Reviewed: Mar. 21, 2009

This was delish, but then again, how can beer bread be bad. Made it w/o any changes.

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Cappi

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

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Reviewed: Mar. 20, 2009

Fantastic bread!! I can't wait to make it again just because there are so many things I want to try it with!

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XiolaBlue

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

Great bread, quick and easy. I also cut the salt down to 1 tsp, added a cup of shredded cheddar cheese, used a regular Budweiser beer and poured a half cup of melted butter over the top. I didn't have any trouble with bitterness, but I used double acting baking powder and so I needed only half as much. It was devoured as soon as it came out of the oven.

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