Bubba's Beer Bread Recipe - Allrecipes.com
Bubba's Beer Bread Recipe
  • READY IN hrs

Bubba's Beer Bread

Recipe by  

"This bread is the best when baked in a black cast iron pan. Once the bread is in the oven, start 'cookin down' those collard greens, black eyed peas and hawg jaws. It's a New Years tradition. It'll change your luck !!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
  2. In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
  3. Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2007

This was a good, hearty bread. If you do not have self-rising flour, you can add 2 tsp baking powder and 3/4 tsp salt to regular flour. I do not have a cast iron skillet, so I just made this in an 8x8 metal baking dish. I couldn't really taste the cheese or the dill - this bread doesn't have strong flavors. But served with honey it was still darn good!

 
Most Helpful Critical Review
Jan 01, 2008

Top is very hard. I thought the bread would be dry. Actually, the bread was moist and had wonderful flavor. This is a very dense heavy bread. Not a pretty piece but very tasty for a home meal.

 

10 Ratings

Oct 24, 2002

Pretty good, super easy, it was a little bland for my taste, i would have liked it with a little garlic and spices. Also, mine did not rise very high. Overall it was good.

 
Dec 31, 2006

For a bread that is made without yeast, this bread is amazingly like a yeast bread. It was like a cross between a cheese biscuit and yeast bread, with a nice crunchy crust. The only changes I made were to leave out the onion powder and to use 1/2 cup shredded cheese instead of cubed. I drizzled the batter with 2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder and let the dough sit in the pan for about 15 minutes prior to baking. I used JW Dundee's Honey Brown lager. Very nice and quick change of pace!

 
Sep 07, 2010

This has a good flavor, but the texture leaves a lot to be desired. Because of being cooked in a cast iron skillet, not only is there a bottom crust (good) but the top of this bread is hard and crunchy also due to the nature of beer bread, and that's not so good. I even buttered the top of my bread with melted butter before baking, and still wound up with a hard (though tasty) crust. I did like the addition of dill, because I'm always looking for an excuse to use more of that, but overall, cook this one in a standard loaf pan, so that there's less surface area of the hard top crust to contend with. (It'll fit.) The cheese was lost in this recipe; you need to either add more, use a harder cheese, or omit it and serve slices of cheese on the side, because 4 oz. cubed cannot be tasted in the end product (and adds another dimension to the whole chewy-crunchy-edges thing on all sides). Thanks, Mark, for a tasty beer bread that I can easily adjust to be perfect for my family's tastes!

 
Jun 18, 2011

Hey Bubba, This recipe must be for yankees cause southerners eat "hog Jowls."

 
Dec 14, 2007

Good! Like Grannyloohoo I put butter on top of mine. The top is still super crunchy which I don't like that much. I added granulated garlic. I like the cheese in chunks. Used a good amber ale. Really easy. Thanks!

 
Mar 08, 2013

I made my own self rising flour. This needed four more ounces of beer than what was called for. I melted 1/4 cup of butter and poured it over the top before baking. This took just over an hour to bake IN A GLASS PYREX BREAD PAN. This was just okay. Two of us loved it, the other two didn't care for it. My oldest said it needed more cheese. NOTE: If you bake this with the butter on top, make sure you put a pan underneath to catch the drips from the pan. Otherwise, you'll have one heck of a mess on your hands. Trust me.

 

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 976 mg
  • 39%

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

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