Categories: Cooking

Veronica’s Buttery Beer Bread

I’m not a baker. It’s just not what I do.

I want to be of the baking persuasion–my idealized visions of my future self involve pulling a tray of hot biscuits out of the oven, enveloping my family with the scents of freshly baked bread as soon as they walk in the door, and serving homemade pies and cakes pretty much every 10 minutes.

But once I actually get into the kitchen, I play with my usual friends–the skillet. The Dutch oven. Mushrooms and heavy whipping cream.

When my blogging friend Veronica from Recipe Rhapsody mentioned her buttery beer bread recipe though, my heart did a little flip flop in my chest. I wanted that bread.

And I wanted it bad.

The word ‘buttery’ probably played a large part.

Guys, you must make this bread. Let me outline the advantages in a strictly logical fashion:

1) It has only 2 ingredients. Okay fine! It has 6. But it feels like 2 when you’re making it.

2) This bread does not need to rise. So after 10 minutes of mixing and only an hour of baking, it’s on the table, baby. This means that you don’t have to plan in advance–you can make this bread on a whim.

3) The hands-on time could probably go below 10 minutes with practiced efficiency. The necessary actions can be summarized as follows: Sift! Stir! Spray! Plop! Bake.

Have you seen the light? Do you seeeee the liiiiiight? (name that movie)


3 c flour

1/4 c sugar

1 tsp salt

1 TBS baking powder

12 oz beer

1 stick butter

Preheat the oven to 375. Sift together the flour . . .

the sugar . . .

the salt . . .

and the baking powder.

Sifty sifty sift . . .

*Please sing a sifting ditty to yourself*

And if you get some granules at the bottom of the sifter like this:

Just press ’em through with the heel of your measuring cup. Like so.

Give it a little stir with a wooden spoon:

Now grab hold of that beer. I used Blue Moon, but any beer should work.

Pour it in. Into the bowl, not your mouth, silly!

Give the whole shebang another stir with the wooden spoon.

I found it easier to finish the mixing process with my big ole hand.

Now grab that dough!

FYI, if you’re like me and feel compelled to taste the raw dough, it won’t taste that delicious. But the flavor changes completely after baking, fear not. I wouldn’t lead you down the primrose path.

Oh, make sure you spray your baking pan. I used a loaf pan, and completely forgot to spray it until my hands looked like this:

That’s when my husband came riding into the kitchen on a white steed and sprayed the pan for me.

Thanks dear. And tell that white steed to wipe off its hooves before it comes back onto my kitchen floor.

Anyway, plop in the dough and push it into as even a shape as you can.

Clean your hands off at this point–and also your camera. Mine had bits of dough on it–I wonder why.

Sorry–I just wanted an excuse to sneak that picture in there again.

Moving on!

Melt the stick of butter.

Pour the melted butter all over the bread.

It’s drowning in the golden stuff. Oh, yes. Bake your golden treat for 1 hour.

Remove it from the oven. The bread should pop right out of the loaf pan thanks to the butter. Cool it on a wire rack for about 10-15 minutes . . .

. . . and dive in!

It’s best fresh, so set your friends and family on it. Don’t expect any leftovers.

Veronica, I’m forever in your debt.

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Jenna :

View Comments (45)

  • I made this bread tonight and it was Delicious!!! However, I was a little worried because the end result of my batter was the consistency of pancake batter! I had to POUR it into the loaf pan. I thought I really messed up but decided to go ahead and bake it anyway. The end result looked just like your end product! Go figure! Is this normal, or should I have added more flour? Anyway, it turned out well in the end. Thanks for sharing this delicious recipe!

    • Hmm--I definitely didn't have to pour mine. I mean, the batter is very moist (much more so than 'normal' bread dough), but maybe some more flour would help. However, I'm so glad it turned out in the end! =)

      • I'll chime in here, if that's OK. My batches are usually thinner than yours, Jenna, more like a very thick batter but sometimes it is much thinner and I have poured it before. I never changed the recipe so I think the thickness might more be due to the weather and perhaps different types of flour. But it has never mattered, no matter the consistency the end result is always the same.

  • i made this two days ago for heidi and me.
    we devoured it betwixt the two of us almost entirely in one sitting.

    also, we are making it again tonight.


  • Love...love...loved this! My mom used to make beer bread when I was a kid so I've always liked it. Never had an easy recipe. My husband is a Vegan so baked goods can sometimes be challanging. I just used a soy margarine over the top and it worked great. I also used a "lime" beer because that's all we had. I couldn't even tell. Next time I MUST put a pan underneath...the burnt smell from the butter flowing over took over the house...Now I must clean my oven!

  • Beer Bread Amazing! and Easy! My mom used to make beer bread when I was a kid so when I saw this recipe I had to try it. I loved how easy it is. My husband is a Vegan so I used soy butter on top and I switched one of the cups of flour to wheat flour to pretend its good for us. Goes great with my Sunday Soups!

  • Now why have I never thought to spray Pam over the sink into the pan or whatever to avoid mess?! Brilliant!