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Beer bread sliced on board with serrated knife

Beer Bread That is Not Quick Bread

dana vento
Beer bread is super easy to make, offers a generous crusty texture and a soft, dense interior.
Prep Time 10 mins
Cook Time 25 mins
Additional Time 2 hrs 30 mins
Total Time 3 hrs 5 mins
Course Recipes
Cuisine bread
Servings 2 loaves
Calories 125 kcal

Ingredients
  

  • 3 Tablespoons of Extra Virgin Olive Oil
  • Can of Beer we used Miller Genuine Draft In A Can
  • 1/8 C of White Sugar
  • 1/8 C of Brown Sugar
  • 1/2 Tsp of Salt
  • 3 1/2 C of Bread Flour if you sub-self-rising flour don't add salt!
  • 1 3/4 Tsp Yeast rapid rise, or bread machine yeast
  • Cornmeal
  • Baking stone or large baking tray or odd shaped dishes that can be baked in
  • Kitchen Scissors
  • 1/4 Flour in reserved for work surface and fingers

Instructions
 

  • Order of Ingredients - Wet to Dry.
  • Put the following ingredients into the bread machine.
  • Olive oil
  • Beer (no need to flatten, pour and let settle)
  • White Sugar.
  • Brown Sugar.
  • Salt.
  • Flour.
  • Well made in the middle of the flour with the finger.
  • Yeast.
  • Set to DOUGH Mode (Generally 1.5 hours)
  • Remove once the cycle is complete to a lightly floured workspace.
  • Preheat oven to 175° F and turn off once the temperature is reached.
  • Next, divide the dough in 1/2.
  • Treat each bowl with either nonstick spray or a quick olive oil brushing ( I use olive oil)
  • Sprinkle cornmeal onto the baking surface and rising surface bakeware (unless you are using a pizza stone).
  • Work with each piece of dough, tucking it into itself a few times.
  • Make sure it is not 'gooey' anywhere and if it is, adds a little flour from workspace to loaf.
  • Place each bread loaf onto the baking tray (stone) or baking dish you have chosen to use.
  • Keeping enough distance for rising and not touching. (if you are using ONE tray and not separate baking dishes.
  • Once loaves are made, cover the tray with parchment paper or bread cloth.
  • Place the tray inside preheated (shut off) oven and allow to rise for 30 minutes to 1 hour (until the bread has doubled in size, but NO longer than an hour).
  • Pull bread out of the oven and preheat oven to 400° F
  • Once the oven temperature is ready, uncover the bread.
  • *Optional - mist each loaf with water and garlic salt or spice of preferred sort
  • Cut three slits across the top of bread (optional again but I do it each time)
  • Place in the oven without cover, and bake until tops are golden brown and bottoms are cooked.
  • Generally, 25 minutes is enough. (Ovens vary)
  • Remove from oven using pot holders (tray will be HOT)
  • Allow bread to cool for up to one hour before serving.
  • Slice and enjoy it!
  • Bread can store for up to 4 days before any sort of natural molding may appear.

Notes

  • Conversion if you don't use Extra Virgin Olive Oil and instead use butter: 
  • Butter is 3/4 Tablespoon to every 1 Tablespoon of oil
  • Also, the butter has to be melted, not boiled but not whole either. 
  • Soft, and able to be combined, not left in chunks.