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Beer Bread

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Get ready, bread and beer lovers! We’re combining the best of both worlds with our delicious Beer Bread! This mouth-watering treat is perfect for any occasion and it’s super easy to make at home! We’re calling all culinary adventurers and beer enthusiasts to try our recipe and share your results.

Beer bread is any bread that includes beer in the dough mixture. Depending on the type of beer used, it may or may not contribute leavening to the baking process. Thus, beer breads range from heavy, unleavened, loaves to light breads and rolls incorporating baker’s yeast.

What is the best beer to make beer bread?

Lighter beers, such as lagers, ales, and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Made with love, baked with beer
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Beer Bread

an image of a loaf of sliced Beer Bread sliced and placed on a wooden board with a empty bottle of 0% alcohol beer in the background

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5 from 1 review

  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 14 slices depending on thickness 1x
  • Category: Bread Recipes
  • Method: Easy
  • Cuisine: South African

Ingredients

Units Scale
  • 750 ml (3 cups) self-raising flour OR 750 ml (3 cups) regular flour with 15 ml (1 tablespoon) baking powder.
  • 45 ml (3 tablespoons) brown onion soup powder
  • 340ml (1 bottle) Savannah beer OR any beer you like (you can also use Labatt Blue De-Alcoholized Pilsener beer).
  • 3/4 cup sharp grated cheddar cheese + 1/4 cup for topping
  • 3 slices of a medium-sized onion

Instructions

  1. Mix all the ingredients, except the additional ¼ cup of cheese for topping.
  2. Paint the inside of your bread pan with some cook & spray or any other nonstick you prefer.
  3. Lightly fry the onion rings, just till glossy, and keep aside.
  4. Add the dough to the pan and lightly spread it out to form a flat top.
  5. Add the additional cheese over the dough and add the onion as well.
  6. Bake at 180C / 350F for 45 minutes covered.
  7. Open and bake another 10-15 minutes to brown the top.
  8. Let it sit in the pan for 5 minutes and turn it out and let it cool down before slicing.

Nutrition

  • Serving Size: 1 slice
  • Calories: 156
  • Sugar: 2.5 g
  • Sodium: 403.9 mg
  • Fat: 3.5 g
  • Carbohydrates: 25.3 g
  • Fiber: 1.1 g
  • Protein: 5.3 g
  • Cholesterol: 9.3 mg

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an image of a loaf of sliced Beer Bread sliced and placed on a wooden board with a empty bottle of 0% alcohol beer in the background
Bake, Brew, and Enjoy the Perfect Loaf

We have been honored with a feature of this post at the Will Blog for Comments #12 Linkup

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16 thoughts on “Beer Bread”

  1. This recipe sounds amazing! The combination of the onion soup topping, and cheese, yum! Thank you so much for sharing it with us at Crazy Little Love Birds link party #12. We enjoyed it very much.

    Reply
  2. Congratulations! This post was a most-viewed favorite at the Will Blog for Comments #12 and will be spotlighted all week at linkup #13, starting Monday. You’re welcome to copy the “I was a featured favorite” image from the blog and share it here on your blog if you like. Hope to see you again next week!

    Reply
    • Jeanie, You have a keeper in Rick doing the bread baking. I bake regular bread at least 2-3 times a week for hubby although I do not eat it, read need GF for me, but he loves the regular bread I do.
      Hope that you will enjoy this one.

      Reply
  3. I can almost taste the cheese and onion combination. Yum! I’m glad you included the suggestion for non-alcoholic beer, too. Thank you for sharing this post at the Will Blog for Comments #12 linkup. Hope to see you there next week, too! 🙂

    Reply
  4. This looks so delicious! I cannot wait to make it! Thank you for sharing the different beers, and how it will change the bread. I am looking for a lighter color and mild taste. And the cheese on top – just perfect!
    Thank you!






    Reply

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