Beer Bread

6:00 AM

I had never made a bread like this before. It turned out absolutely delicious! I was extra nervous because we didn't have any "plain" beer and I ended up using a seasonal Blue Moon (see the picture).

But I was definitely happy with the results. Easy and delicious bread to accompany a special dinner for the hubby? Yeah... win.


- 3 C flour (I used 1.5 white, 1.5 wheat)
- 3 cloves garlic, minced
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt (sea salt, if handy)
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bottle (12 oz) beer
- butter, melted (around 2-4 tbsp)


- Preheat your oven to 350.
- In a medium bowl, mix together your flour, garlic, sugar, baking powder, salt, and spices.
- Gently stir in your beer. I poured it in thirds, mixing after each addition.
- Melt 1-2 tbsp (I used 2 and it was way too much, so start with 1 and then move up if needed) and pour it into the bottom of your 9x5x3 pan (or mini pans, however you are doing it). Make sure it evenly coats the bottom. Pour out any extra if it's not even distributed.
- Transfer your dough into the pan and use a spatula (or your hands) to evenly spread it through the pan. Melt another 1 to 2 tablespoons of butter and use a pastry brush to coat the top of the bread with the butter.
- Bake for 50 to 60 minutes until top is golden brown and a knife can be inserted/removed without any batter sticking to it. Remove from pan (so the bottom doesn't get soggy) and serve immediately (if possible).

Super tasty and goes excellent with Stuffed Philly Cheesesteak Peppers-- which is going to be posted Wednesday, so check back!

This recipe was molded from gimme some oven.

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