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And that includes the salt.

5 Ingredient Beer Bread | halfbakedharvest.com

I was never, ever, planning on posting this bread and not because it is not amazingly delicious.

Because I promise you this bread will rock your world. So much so that you may be making it once a week from here on out. It’s just that good and by far the easiest thing I make. Without a doubt.

5 Ingredient Beer Bread | halfbakedharvest.com

The only reason I was not going to post this recipe is because it is embarrassingly easy. One bowl, five-minute prep – tops (seriously tops) and five ingredients that I honestly think most everyone always has on hand.

Flour, baking powder, honey, salt and beer.

That’s it you guys and like I already said, it is honestly one of the best breads you will ever have.

5 Ingredient Beer Bread | halfbakedharvest.com

Today is the day I am giving in and showing you guys one of my most requested recipes.

I am not lying, I make a lot of food (A LOT). Actually, I make so much food that typically we have two or three freshly baked desserts lying around on any given day. You would think I would give them away, but I can’t. By the time I am done shooting them and by the time my family has gotten their hands on the treats, it looks like an animal got to them.

In all fairness, I do a number on them while photographing, but my family kind of destroys them. Some people pick off their favorite parts first, some people go straight for the middle and some people dump the containers up side down, shake um side to side and do a little dance well they’re at  it.

My mom actually asked me if I had anything for her to take to this “thing” she had last night. I was like, seriously…sure, if you want to take the bars and that cake…that looks like animals got to it. Yeah, she passed. So I quickly whipped her up a batch of this beer bread, so easy and such a crowd pleaser!

5 Ingredient Beer Bread | halfbakedharvest.com

I make a lot of food around here, sweets, breads, savory dinners, snacks, drinks – a lot, and this bread is practically a staple on our dinner table. I mean, we are having it again tonight.

It’s good enough that I make it when we have people over, bring it with me if we ever actually go anywhere (which is never, but I would) and have even made it on Thanksgiving and Christmas. People love this bread, love, love, love it.

It actually still amazes me how much people love it and how incredibly easy it is. It’s just plain bazar.

5 Ingredient Beer Bread | halfbakedharvest.com

If you are scared of homemade bread, this is the bread to make. You can’t mess it up. Ok, well I am sure if you added way too much baking powder, dumped in tablespoons of salt or maybe accidentally grabbed the powdered sugar instead of the flour. Yeah, in that case I think it would be bad.

But I don’t think that is going to happen.

I like this bread paired best with homemade chili or gumbo, but it’s so good aside a roasted chicken, grilled steak or even leftover for breakfast. I am telling you, this is your new favorite bread. Trust me!

5 Ingredient Beer Bread | halfbakedharvest.com

5 Ingredient Beer Bread

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1 loaf

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • kosher salt
  • 1 (12 ounce) beer (use your favorite) (use your favorite, I love a pumpkin beer)
  • 1/4 cup honey (or brown sugar, but honey is best)
  • 6 tablespoons cold salted butter, sliced into 8 slices

Instructions

  • 1. Preheat the oven to 375 degrees F. Grease 9x5 loaf pan with butter.
    2. Add the flour, baking powder, and a pinch of salt to a mixing bowl. Pour in the beer and add the honey. Mix until just combined. Spoon the batter into the prepared loaf pan. Arrange the butter slices on top.
    3. Place the loaf pan on a rimmed baking sheet. Transfer to the oven and bake for 45-55 minutes or until the top of the bread is lightly browned. Sliced and enjoy warm!

5 Ingredient Beer Bread | halfbakedharvest.com

Oh and DON’T skimp on the butter. It is a must!

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Comments

    1. Hey Katie,
      Sure, that should be just fine to do. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Clara,
      No adjustments needed, you can follow this recipe as is. Please let me know if you have any other questions! xTieghan

  1. 1 star
    I followed the recipe exactly and it tastes like absolutely nothing. There is no flavor whatsoever–good OR bad. It looks exactly like the pictures and I was excited to try it. I even cooked a big pot of chili. I don’t know if I needed to use another brand of beer or what. It doesn’t taste any better with chili or buttered. I will probably never make again because it was just a waste of my organic flour.

    1. Hey Sarah,
      So sorry to hear this, I am actually shocked because this is one of my most loved recipes. Please let me know if I can help in anyway! xTieghan

  2. 5 stars
    This bread comes together in minutes and tastes like a buttery croissant- Fantastic with jams or even just plain, great for a brunch, tea or beef stew. I used pumpkinhead beer, lined my pan with parchment paper and baked for about 50 minutes. Highly recommend.

    1. Hey Leah,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Maureen,
      You bet, both of those will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    So good!! I love how easy it is. I’ve made it several times (each time with different beer- whatever I have in the fridge) and it always levels up a weeknight meal! Best enjoyed warm from the oven. And listen to Tieghan, DONT SKIMP ON THE BUTTER!

    1. Hey Val,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

    2. 5 stars
      I finally made this today. It smelled so good as it was baking and tasted just as good! Hopefully it freezes well, since it is just the two of us. I will be making this many more times. I love how easy it is.

      1. Hey Suzanne,
        Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan

    1. Hey Natalya,
      Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Emily,
      Yes, that should work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. This is AMAZINGLY good. Our crust got a little crispy, but we loved it that way! This will be a frequent recipe in our house for sure!

    1. Hey Morgan,
      Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  5. Made this today and we loved it! Not surprising because we have loved everyone of your recipes we’ve tried from this blog!

    1. Hey Georgette,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan

  6. I’ve tried making this bread twice and I can’t seem to get it right! The outside is so delicious and crispy (flavour is incredible!!) but the inside doesn’t seem to want to bake all the way through and is sticky/gummy in the middle. The second time I made it I even left it to bake for some extra time. I can’t figure out what I’m doing wrong and I want to eat a full slice of this delicious bread instead of just munching on the crispy crusts haha! Any tips? Should I try a different beer (I just used a simple Corona Extra)? Also, I’ve been using a glass baking dish, should I try for metal?

    I’m determined to get this 🙂 Thanks!!

    1. Hey Chloe,
      Glass pans require a longer baking time, so you will want to cover with foil and increase your baking time or switch to a metal pan. I hope this helps for next time! xTieghan

      1. Thank you for sharing! I love making bread but have never come across a recipe so easy. We had guests at our lake house and I was able to see this recipe one morning and make it for breakfast (in place of biscuits).

        1. Hey Lori,
          Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  7. 5 stars
    I haven’t tasted the bread yet but it looks amazing. I used the recipe from the book and unfortunately it did not suggest the VERY necessary rimmed baking sheet placed underneath (to catch all that melted butter sputtering out of the pan). Just in case another version is ever published. Might also need a note about a glass pan vs. metal and time in oven. Overall I can’t wait for this to cool so I can taste it!!!
    Love your recipes!

  8. 5 stars
    Made this for the 4th and put some red food coloring in it lol! It was really easy and really good. There is definitely a reason to bake this on a tray (which I did not start with and ended up with butter and smoke in the bottom of the oven which was my mistake). It took a little longer than expected to get the middle cooked which ended with overcooked edges so I have 2 questions- 1. Is there a difference between baking it in a metal vs glass cookware? 2. What would happen if I did this with whole wheat flour (to make a little healthier?). Thank you for your beautiful blog!!

    1. Hey Anne,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! A glass pan will take longer for the bread to cook in, I like to use metal. Also, I have not tried making this with whole wheat flour but I am sure it would work just fine. xTieghan

        1. Hey Anne,
          Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

    1. Hey Kenneth,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  9. So, so good! I had no salted butter in house so used unsalted and gave a generous Maldonado salt sprinkle. Likewise, no regular honey, just Mike’s hot. Perfect, not too hot, will make again and again!

    1. Hey Andrea,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  10. 5 stars
    Easiest bread ive ever made. Used some cheap beer son in law said was aweful but it made the best bread.

    1. Hey Maureen,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend 🇺🇸 xTieghan

  11. Literally one of the most delicious things I’ve ever eaten. It rested On the counter for 15 minutes, then my three daughters, husband and I (and our dog, because he’s spoiled) at the entire loaf in a sitting. Phenomenal and perfect in its simplicity. Thank you!

    1. Hey Amanda,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan

  12. Hi, I have tried making this recipe 3x and each time is doesn’t seem to cook all the way through, I even left it in for 70 minutes and still not luck, I had to take it out just before the top got burned. Any suggestions?

    1. Hey Anne,
      So sorry to hear this. Are you adjusting anything in the recipe? Are you using a glass or metal pan? Have you tried covering the top with foil to allow the middle to finish baking? Please let me know how I can help! xTieghan

    1. Hey Mia,
      Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan

  13. Hi Tieghan! Does it matter what kind of beer you use? For instance malt vs. pale ale? I have Stella lying around but not sure how that will go because pumpkin sounds 10x more delicious! Thanks!

    1. Hey Isabella,
      Any beer you like will work just fine here! Sometimes I use a PBR that my brothers have left in the fridge:) xTieghan

  14. Can this be made gluten free? Have you tried it with any other non-gluten flours? (almond, chick pea, ?)

    1. Hey there,
      I would recommend using an equal amount of GF flour. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  15. I recently learned that I am intolerant of wheat and almonds:( Any recommendations for other flour alternatives?

    1. Hey Shelby,
      Yes, maple syrup would work just fine here. I hope you love the recipe, let me know how it turns out! xTieghan

  16. Hi! Can I use a 8×8 pan for this instead? If so, what adjustments should I make in terms of baking time and temperature? I tried using an 8×8 pan with the same time/temp and the bottom got really hard. Thank you!!!

    1. Hey Christina,
      Yes, that will work just fine, I would keep the baking temp the same but reduce the baking time until a knife inserted to the middle is clean. I hope you love the recipe! xTieghan

  17. 5 stars
    I love this recipe, it’s SO good and a huge hit with everyone! I have one question, both times I’ve made it, the butter overflows over the sides as it melts. I’m wondering if I just need a bigger loaf pan?

    1. Hey Ally,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! So sorry about that, I would try a different pan or put a baking sheet below it. xTieghan

  18. 5 stars
    So easy and so quick! I have all the ingredients always (well not usually beer but I can just grab a can at the store easy) so this could really be made any day on a whim because it is that simple. Thank you!!! I used Mac & Jack – African Amber Ale and it was delicious. It was a semi strong beer taste and it was great. I’m excited to try different beers to get different flavors

  19. 5 stars
    Hi tieghan, thanks for this delicious recipe! I liked it so much that I want to share it with my mom, but she lives in Europe and doesn’t use cups to measure… would you know how many grams of flour and honey is needed? Many thanks for your help 🙂 all the best, Laura

    1. Hey Laura,
      I am so glad you enjoyed the recipe! Your mom will want to use 408 grams of flour and 85 grams of honey. Please let me know if you have any other questions! xTieghan

  20. Hello
    I have made the beer bread twice now with 2 different types of beer, both times there is a bitter after taste. One beer was an IPA and the other chocolate stout…I will try to find pumpkin beer next but wondered if you knew why this might be? I really wan this bread to work 🙂
    Thank you either way!

    1. Hey Jessica,
      Thanks for giving the recipe a try! Next time, I would use something lighter, I even use Modelo:) I hope this helps for next time! xTieghan

  21. 5 stars
    Made this with a nice porter as the beer and it was amazing. And SO easy. It literally took about five minutes from pulling the flour can off the shelf to scraping the batter/dough into a greased loaf pan. The hardest part was choosing what beer to use!
    Also, what a perfect recipe if you don’t have a stand mixer and/or don’t want to have to knead dough and/or don’t want to deal with letting the dough rise one or more times.
    My bread was fairly dark (the beer was jet black) and had an amazing, crunchy crust and top (the butter really did the trick). Primary flavor was of molasses. SO GOOD.
    I spent all day yesterday making beef bourgoignon and let it sit overnight to enhance the flavor. I reheated it today and wanted bread to go with it. Was going to make my favorite French bread but at the last minute found this recipe and went for it. Good choice. The only problem was the bread was so good I ate three slices right after it came out of the oven and ruined my appetite for the beef bourgoignon! Could only eat half a bowl (with more bread, of course)…but it was delicious.
    My mom loved the bread too. She couldn’t believe it was just a baking powder bread…She even asked for the recipe.
    Thank you! Looking forward to making this with different beers and types of honey…

  22. 5 stars
    Your chili is currently in the crockpot- but I thought “why not try the beer bread.” My husband is on a diet and isn’t drinking beer. So I used his last beer in the fridge to make this. He told me “Laura, that’s $10 beer!” I said “great, even better!”

    The beer used was Dragons Milk Reserve. A but on stout with vanilla and chia spices. I just took a small bite of the top and OH MY GOSH. This is gonna be amazing. Just the crisp top taste great- I can’t wait to see what the rest tastes like.

    Thank you so much for this recipe!

  23. Made it last night from your cookbook (which I LOVE) – my family loved it. So full of flavor. I immediately passed it on to my sisters and said, ‘You HAVE to try this bread!’ Thanks for a wicked easy & delicious recipe!

    1. Hey Christine,
      I am so glad you enjoyed the recipe, thank you so much for giving the recipe a try! Happy Holidays! xTieghan

  24. 5 stars
    I just made this using gluten-free flour and a gluten-free beer and it is delicious! It obviously didn’t get the same rise as the regular bread but it was good all the same and so super easy.

  25. 5 stars
    I got fat off this thing during the early pandemic days. Starting it up again for the holidays. Stupid good. Thanks Tieghan Gerard. 😉

  26. 5 stars
    Make this bread. It’s the easiest, no fail, tastiest bread I’ve made in a long time. Thank you for a winner of a recipe

  27. 5 stars
    Easiest bread ever! I recommend this for a newbie who wants to see some cool science… or literally anyone who wants bread and has a beer on hand. Question — if there a more savory version, with something besides honey?

    Thank you!!!

    1. Hey Kat,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed it! I haven’t tried this without the honey. Happy Holidays! xTieghan

  28. 4 stars
    Excellent recipe! I made it for the first time last night and didn’t mess it up!! Lol.. soft interior and crusty exterior.

  29. 5 stars
    I made this with pure maple syrup instead of honey and vegan ‘butter’ because it’s all I had on hand and it turned out great! I can’t wait to experiment using different kinds of beer!

  30. 5 stars
    Hi! I made this tonight and it tastes AMAZING! Something we will definitely make again. I have one question though.. my bread came out quite flat and it’s not as like texturized (?) on the top. Is that from over mixing? I wasn’t sure if the batter was supposed to have lumps or not. I’m also wondering if I used too much beer? We bought a 24oz and used *approx* half, but I didn’t measure exactly.

    Thanks for the extra guidance!

    1. Hey Jenny,
      Thanks for giving the recipe a try, I am sorry the top was not quite like you wanted it. Yes, overtaxing could have caused this, I mix this with a spatula and stop mixing once everything in incorporated. I hope this helps for next time! xTieghan

  31. Hi Teighan! I am new to your site and devouring all the deliciousness! So many wonderful things you’ve so carefully curated! I am wondering if it would be okay to substitute in gluten free flour instead. Thoughts?

    1. Hey Michelle,
      Thanks so much for your kind message! Yes, GF flour is fine to use here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Mary,
      I would not recommend using beet juice here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  32. 4 stars
    Hi there, always i used to check webpage posts here early in the daylight, since i like
    to find out more and more.

    1. Hi Francelle, I would recommend 325 for 35-45 minutes, but I have not tested this so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan

  33. Love the flavor of the bread but I guessed on the amount of salt and it definitely needed more! Do you have a recommendation on how much salt? It just lists kosher salt in the recipe so I wasn’t entirely sure. Thank you!!

    1. Hey Kelli,
      I like to use 1/2 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. Excited to make this bread this week for Friendsgiving! Could I make this a day ahead of time and leave at room temperature then reheat before serving?

    1. Hey Rebecca,
      Yes totally fine to do! Actually my family loves this slice and toasted:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. 5 stars
    First time making beer bread. Not only was it incredibly easy but it was oh so delicious!

    Love this recipe, a perfect addition to any dinner, and already at the top of my list to gift friends and family for the holiday!

  36. 5 stars
    The BEST bread I have ever had. I used an artisanal favourite beer . Loved the combination of honey and hoppy taste of beer and I do not really like beer. Who would believe I love the taste in this bread. The best is that it is a very easy and quick. I will make it again and will experiment with different beers.

  37. Hi Tiegan

    I made this again today and tossed in about a tablespoon of chopped fresh rosemary and a handful of grated Parmesan cheese to try to turn it up to a special herby cheesy bread. Turned out awesome. This is a winner of a recipe. It comes together in about 10 minutes. Tops. Really really good one.

    Bruce

    1. Hi Bruce! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan

  38. 5 stars
    Made this recipe for the first time today to test is as an accompaniment for winter soups. Amazing! Love the beery-buttery taste of the crust! I really loved that it literally took 5 minutes to prep and get in the oven. I will be making this bread a lot in the coming cold months. Thank you!

  39. 4 stars
    I made two loaves of this bread this past weekend. Overall it was good. Definitely an easy bread to make with so many staple pantry ingredients and I love that it’s a bread you don’t have to knead or take time to let it rise!

    As I took it out of the oven, my husband commented “it looks like a big biscuit.” And then I realized, with the ingredient list, it basically was. So don’t expect your typical bread. But with that said, I like biscuits and it was delicious with the creamy wild rice chicken soup we made. Also good with butter or cheese on top.

    As one reviewer noted above – the bread does have a strong beer taste. That might depend on the type of beer you use (I used a light lager) and I don’t like the taste of beer so it took some getting used to. Our whole house also smelled like beer while it was baking. It’s my personal choice but when my kids get older, I doubt I will allow them to eat this bread because of the strong taste (unless I can find a beer that will give it a more mild taste).

    1. Hi Jesi! I am glad this recipe turned out well for you! If there is anything I can help with, I would love to! xTieghan

  40. I only ever buy unsalted butter . Should I add a bit of salt ? Love your recipes ! Looking forward to making this 🙂

    1. Hey Rachel,
      I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rachel,
      Yes both of those will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. Hi there! Already have the bread in the oven but now Im concerned! I found a pumpkin harvest beer and its says 6 fl oz… The recipe calls for 12 oz beer! Should I have done 2 full bottles? Just seemed like it would be extremely watery (if that’s a word!)

    1. Hey Erica,
      You want to use 12 ounces of beer for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. Oh my god I just made this bread and am totally blown away by how delicious it is! Crusty outside and doughy on the inside. With a subtle hint of sweetness. And just a few minutes of prep! Paired it with Tieghan’s bean chili. Ten out of ten! This will be a staple in our house. Thank you Tieghan!!

  43. 5 stars
    Delicious and well loved by my family and friends, thanks. I have made many times over last few months trying different beer and flour combinations. And as I did not go through the covid-down-the-sourdough-rabbit-hole I have time with this recipe to still binge watch.

    1. Hey Riley,
      Thanks so much for giving the recipe a try! Rosemary would be a great addition. Please let me know if you have any other questions! xTieghan

  44. 3 stars
    Ok I saw this recipe and just had to make it. The dough was super simple and the amount off butter on top had my mouth watering with anticipation for it to be done baking to eat it. I followed all of the simple instructions, used the 9×5 loaf pan and put it in the oven. Well…as the dough raised and the butter melted, the butter overflowed in the oven. This in turn set off the smoke detectors in my house and left a not so pleasant smell. Once the smoke settled (literally) the beer bread was a delightful addition to my soup. Now I am dealing with the aftermath of burnt butter all over my oven.

    1. Hi Julie! I am really sorry that happened! What size pan are you using? I hope the bread still turned out well for you! xTieghan

    1. Hi Anna! You should be fine to use non alcoholic. Please let me know if there is anything else I can help with! xTieghan

    1. Hey Olivia,
      That would work, just keep an eye on it! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  45. 5 stars
    So easy and delicious. Simple ingredients that I actually had! The buttery crust on top is SO GOOD! It’s a got a hint of sweet from the honey but not too much, a little savory. Love. Will be making again! Probably tomorrow… cause honestly I’ll probably eat this whole loaf right now 😂

  46. 5 stars
    This was insanely delicious. I used Pumpking beer. So easy, yet impressive the way you can whip it up so quickly, and it’s such a hit. I added European butter to grease the dish and several pads on top. The butter is a MUST as stated. The butter makes the bread so incredibly crispy on the outside, yet the inside is super moist. I suggest baking in a glass loaf pan as I did so you can see the outside of the bread getting browned, it helped me know when it was done because I wanted it nice and crispy. Make it!

  47. 5 stars
    Wow this bread could not be easier and is unbelievably delicious! I made it alongside your turkey and white bean chili! Amazing meal! Thank you!

  48. Super easy to make and turned out delicious. Next time I would use unsalted butter on the top – the salted butter made it a bit too salty for me. I would also use a different beer next time, we used an Oktoberfest and it resulted in a bit too strong of beer flavor in our opinion.

    1. Hey Stephanie,
      Room temperature beer works best. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    Made this super easy and delicious bread this weekend to go with chili! Yum and it looks so good too! Also, with the leftover bread (shocking there was any!) I made HBH croutons! OMG!

    1. Yum!! I am so glad this turned out so well for you, Karen! Love that you made croutons with this too.. I may just have to do that next time if I have any left over! xTieghan

  50. 5 stars
    I just made this with GF measure for measure AP flour (King Arthur) and GF beer. Tastes absolutely DELICIOUS but did not rise at all, total bread brick. Any thoughts on why are appreciated! Would love to make this again!

    1. Hey Sarah,
      Thanks so much for trying the recipe, I am sorry the bread did not rise. Was the baking powder fresh? Let me know how I can help! xTieghan

  51. 5 stars
    Loved it just because of the simple ingredients and process! I gave it five stars because it tasted great, but had trouble getting it to cook all the way through. Was still super doughy in the middle despite increasing time. With my oven i’ll bake for 400 degrees at an hour next time.

  52. 5 stars
    I made this using the Vermont sea salt butter; holy cow was this amazing. You’re right this is my new favorite bread and it is the simplest one I’ve ever made! YUM!

    1. Hey Katie,
      I have not tried this recipe as biscuits, but I would bake for 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kelly,
      Thanks for giving the recipe a try, I’ve never added cheddar cheese, my family prefers it to be plain! Please let me know if you have any other questions! xTieghan

    1. Hey Alison,
      Yes GF flour will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Devon,
      I would recommend using a sparkling cider. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    I made the version of this that is in your cookbook and everyone loved it. The cookbook recipe omits the salt, calls for an entire stick of butter (fine by me) and cooks for 35 to 40 min. Which recipe yields the best results and why?

    1. Hey Emily,
      I prefer the cookbook version, it is just new and improved:) Thanks so much for giving the recipe a try! xTieghan

  54. 5 stars
    this is one one the best breads! (simple ingredients too) I make this at least twice a month—family goes crazy over it. And… let’s not leave out how fabulous your house smells while baking! thanks for a great recipe!! 😀

  55. I suggest a heavier beer and I used a summer shanty & vegan butter but it needs the “salted butter” for flavor. Otherwise it’s delicious 😋

  56. I just made mine today and the bread turned out very brown and fried almost from all the butter I presume? I cooked it at 375, but I wonder if it was too hot still?

    1. Hi Rachel,
      So sorry you had issues with the bread. The butter should not cause this problem. I am wondering if you left it in for too long? All ovens are slightly different so next time I would just keep an eye on it, and when it looks done I would remove it. Hope this helps! xTieghan

  57. 5 stars
    I made this with New Castle brown ale and served with homemade honey butter. 10/10 would make again. Looking forward to making grilled cheese out of this.

    1. Hi Lindsey,
      I would recommend sparkling cider in place of the beer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. 5 stars
    For some reason my last two loaves were not cooked in the middle???
    And never did cook after cooking for an hour longer?
    I’ve mDe this so much
    So confused?

    1. Hi Vickie! I am sorry to hear that. Is there temp in your oven not staying consistent? Or anything you are changing about the recipe? Please let me know! xTieghan

  59. 5 stars
    Just made this for dinner with Shiner golden ale. Oh, dear heavens, it’s glorious! Paired it with chicken and dumplings for dinner, and we had the ultimate in comfort food! Thank you for the simple, perfect recipe. 🙂

  60. I made this and it was super delicious but my batter cake out a bit more dense than yours looks in the photo. Do you know why that could be?

    1. Hi Stacey! This bread is pretty dense. I would recommend baking until it is golden brown on top, so that it is still soft on the inside! Did this answer your question? Let me know! xTieghan

    1. Hi Elizabeth! Yes, it can be made with unsalted butter to top! I hope you love this recipe! xTieghan

  61. 5 stars
    I made this just now with a local brewery beer I had, a Honey Pot Blonde, and it was incredible! I would recommend and use this recipe every time! My mom said it reminded her of the fall time with her mom, who would make a bread like this.

  62. Curious, can you make this recipe in an 8×8 pan instead of a 9×5? Can’t wait to make this easy bread! Thank you!

    1. Hi Samantha! Yes, I am sure that will be fine. Just please watch it as the baking time may be off. I hope you love this recipe! xTieghan

  63. Looks awesome! Any chance you know if a gluten free all purpose flour and gluten free beer could be used? Thanks!

    1. Hi Bekah! I have not tried this recipe with either, but I am sure it will work great! I would suggest cup4cup for the flour! xTieghan

  64. 5 stars
    My friend requested a loaf of your beer bread and provided me with his favorite beer. It came out perfect. The flavors from the honey, salted butter, and beer was amazingly delicious. Quick question. when I made it for the second time, it was difficult to get the bread out of the loaf pan. Should I let the bread fully cool before removing it from the pan or did I use too much butter when I greased the loaf pan.? Thank you for all your fabulous recipes. In the past 2 weeks I now have made 7 of your recipes.You are such a wonderful chef.

    1. Hi Monica! I am so glad this trund out so well for you!! Thank you for trying it! I would not let the bread fully cool before taking it out. It is much harder to get it out then and that was most likely the issue! xTieghan

  65. Amazing!! I used a Guinness and the top is the perfect amount of crunch from the butter. This will be a new favorite

  66. Really want to try this recipe, but I don’t have a loaf pan! Would it work as muffins or in a cake pan?!

    1. Hi Allison,
      I haven’t tested this recipe in a muffin tin or cake pan, but I have had several followers try both of these with great results! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. This is the easiest and most tasty beer bread ever! Love trying with different beers and how it changes the flavor!

    1. Thank you Shannon! I am really glad this bread turned out so well for you and I hope you continue to love it! xTieghan

  68. Hi, I just made this. I didn’t have the right sized pan so I halved the recipe but it didn’t rise very much. It tastes good but it’s not light and fluffy. Do you why this would happen? I double checked and I did half each ingredient.

    1. Hi Jen,
      So sorry about this. Honestly, this bread isn’t super light and fluffy, it isn’t the kind of bread you would make a sandwich on. This bread is great slathered with butter served on the side of homemade chili or gumbo, or great in the morning toasted with your favorite jam. I hope this helps! Please let me know if you have any other questions! xTieghan

  69. 5 stars
    I made this yesterday and it made my whole apartment smell amazing! The only issue I ran into is that when I cut into the loaf it was kind of tough but there were also some doughy spots? Did I over bake/under mix?

    1. Hi Sarah! The bread should definitely soft in the middle, but not doughy… It sounds like you must have undermixed the bread. The outside of the bread should be crispy as well! xTieghan

  70. I love this bread. Do you have any variations…like maybe a blueberry pie filling to make blue berry bread for breakfast?

    1. Hi Susan,
      I do not have a different variation for this bread. You are welcome to add some blueberries in if you wish. Please let me know if you have any other questions! xTieghan

  71. How do you store this when it’s cooked? And how long does it last for? Making it tomorrow, im excited!

    1. Hi Kristen! I store is a ziploc either on the counter or in the fridge. It will last 1-3 days on the counter and about a week in the fridge! xTieghan

    1. Hi Bella! I would definitely recommend not using an IPA.. I usually use a pilsner or amber ale. Please let me know if you have any other questions. I am sorry this did not turn out well for you. xTieghan

    1. Hi Fritz! I do not sift, but I would definitely make sure the flour does not have any chunks in it. Please let me know if you have any other questions! xTieghan

  72. 4 stars
    Made this bread for lunch today. It was very tasty but there is one big downside for me. In the middle of baking I noticed burning smell coming from the oven and I knew exactly what was happening. The butter started to drip from the pan ( I used the same pan as yours) and was burning making unpleasant smell. Now I need to clean up the oven but at least my tummy is full of delicious bread. I used the scale, put the exact amount of butter into the pan. Don’t understand what went wrong.

    1. Hi Olga! Hmm… I am sorry to hear that, I have never had this problem. Did you cut the butter into thin enough slices? I am glad it still turned out well for you! xTieghan

    1. Hi Dani,
      Sorry you need the baking powder for this recipe. Please let me know if you have any other questions! xTieghan

  73. Thanks for the much-needed recipe right now!
    My mom’s bread is always The. Best. but she tried to make it with baking powder as we had no yeast in this current crisis and it was SO dense and heavy! It came out about one sixth of its usual size so I’m telling her about this! ?
    P.S. ‘It’s just plain bazar’ should be ‘bizarre’. sorry I’m a grammar freak ?

    1. Hi Rita? How many were you thinking? When the top is golden brown then you know it is done! Please let me know if you have any other questions! xTieghan

    2. Hi Rita,
      I would keep the temp at 375 and bake for 30 minutes! I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  74. 5 stars
    Love this recipe! It isn’t chewy or super sturdy like kneaded bread so I don’t know if I would use it for sandwiches or anything but it is delicious with butter as a snack. I added some cheddar cheese and it was fantastic! Might add some chives, cayenne, or mustard next time too. And I could see this being good with currants, or walnuts… so many possibilities!

  75. 5 stars
    Twelve out of ten!! Honestly, I need someone to tie my hands behind my back to keep from eating all of this in 24 hours.
    My sister and I made these at the same time over FaceTime – she used an IPA which was all she had, and I used a Black Greek Wheat Lager, and I think the wheat lager gives the bread a better, more hearty / bread-like flavor than the IPA. It’ll be fun to experiment with different types of beer!
    Thanks for sharing this super easy recipe, Tieghan!! Super thankful you decided to post it after all 🙂

  76. 5 stars
    Twelve out of ten!! I’m pretty close to someone needing to tie my hands behind my back in order to not eat it all in a day. SO crazy good, SO crazy easy.

  77. 5 stars
    This recipe was sooo good!! The bread was so soft and buttery and just amazing! However I used an IPA and it gave it a little bit of a bitter flavor that I didn’t love – I would definitely use a different beer next time! Just wanted to warn anyone that was planning on using a more bitter beer like IPA. Otherwise, it was amazing!

    1. I am so glad this turned out so well for you Katrine! I hope you love it more with a different beer! Thank you! xTieghan

    1. HI Elena! This recipe has not changed. You can still you 1/4 cup brown sugar or you can use honey. Do what works best for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  78. Can you share the original recipe for this post? Interested in the brown sugar and salt portions instead of the honey. These are mentioned in the story but the recipe included is the honey butter beer bread recipe (which is also delicious! Just looking for an alternative.)

    1. Hi Kathleen! It is 1/4 cup loosely packed brown sugar and a teaspoon of salt! Thank you so much Kathleen! xTieghan

  79. Will be making this today but am wondering…does it work well with add-ins, like cheddar cheese, herbs, etc. without affecting the bread itself? Thanks.

    1. Hi Heather! Yes, it should work great with add ins! Please let me know if you have any other questions! xTieghan

  80. 5 stars
    Just made this with a Guinness stout that a friend gave me since we aren’t beer drinkers and usually only buy it when we’re going to make beer can chicken. I followed the recipe and it is delicious! I was concerned about the beer tasting too strong since I don’t like drinking it, but that wasn’t the case. I topped mine with just honey, and it was very tasty with a great crust!

    1. Hi Joni! I am so glad this bread tasted so well for you! Thank you so much for trying it! xTieghan

    1. Hi Char,
      Unfortunately I do not think cake flour would be your best option with this. Please let me know if you have any other questions! xTieghan

    1. Hi Mia! This is the recipe I have been using for years, so I thought I should update it on my site! It tastes amazing, but if you would like to make the old one it was 1/4 cup loosely packed brown sugar and 1 teaspoon salt! You can omit the butter all together if you would like! xTieghan

  81. I used Guiness Beer in the recipe. The bread turned out darker than yours. However, it was absolutely delicious. Next time, do you think I should try a lighter beer? We can’t stop eating it. Also, how do I store the bread?

  82. 5 stars
    I used Guiness Beer in the recipe. The bread turned out darker than yours. However, it was absolutely delicious. Easy and amazing. Next time, do you think I should try a lighter beer? We can’t stop eating it. Also, how do I store the bread?

    1. Hi Monica! I am so glad this turned out so well for you! Yes, a lighter beer or a pilsner will make it a bit lighter for you! I really enjoy fat tire amber ale in this one. You can store the bread just in a ziploc on the counter for 1-2 days or in the fridge for longer! Thank you! xTieghan

  83. Hi, this recipe just changed – brown sugar gone, honey in. Is the old recipe available somewhere?

    1. Hi Angus! Yes, this is the one I have been making for awhile now, so I updated it! But the old recipe was just 1/4 cup brown sugar and 1 teaspoon salt! Feel free to omit the butter, but it is so good with it on! Please let me know if you have any other questions! xTieghan

  84. Hi Tieghan!!

    I don’t have enough white flour on hand, could I do a mix of white and whole wheat?? Would love to make this right now and of course the stores around us are out of flour!

    Thanks!! Love making your recipes ◡̈

  85. Could you please email me the original recipe with the brown sugar and table salt? I can’t remember the exact measurements.
    Thank you,
    Lori

  86. Why did this recipe change from March 25, 2020?? Now it says honey instead of brown sugar as well as other changes???

    1. Hi Lori, because I use honey now and have for years. Just simply updated the recipes to make it better. Please feel free to use 1/4 cup brown sugar instead of honey if you wish. You can also leave off the butter, but it’s much better with butter. Please let me know if you have any other questions. I hope you love this recipe and have a great Saturday! Thank you!! xTieghan

  87. 5 stars
    Im so bummed?. I just remembered, when I took my delicious bread out of the oven, that on Instagram stories I think you put a whole bunch of pats of butter on top of this before baking to make sort of a buttery crust! It’s still delicious but I think that would be AMAZING! I made it with the beer braised chicken recipe.

    1. Hi Jennie! I am so glad this turned out so well for you! And next time haha! It is such an easy one to make, its a staple for us! xTieghan

  88. 5 stars
    It seriously worked! I actually made bread! Thank you so much for this recipe. It turned out perfect after 45 minutes of baking. I will make this every week instead of buying my rye bread. Thank you again!!

  89. Two substitution questions:
    1) Can you use something like Henry’s Hard Soda?
    2)Can you recommend a non-alchy substitute? Asking for a pregnant friend…I told her the alchy should bake off but am neither a medical professional or pregnant so I turn to you. 🙂

    1. HI! I am sure that could work, but I have not tested it.

      I would recommend using something like apple cider or ginger beer. Either should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  90. 4 stars
    This sounds delicious, but I try to avoid white flour and use almond flour when I can. Is it ok to switch the flour for almond flour?

    1. Hey Caroline! almond flour will not bake the same way as white in this recipe and I fear it will leave you with a soggy mess. of a bread. I would recommend a GF flour blend or whole wheat flour instead. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  91. Just mixed it up..kinda thick sticky dough i spread as best i could in the pan. Hope i did it right i follwed the recipe exactly

  92. Im going to try this and toss in some grated cheese for cheesy beer bread. I wanna try that. Im going for it w a Budlight can of beer.

  93. 5 stars
    This was so, so, so good! It tastes a bit like the beer. I don’t really like beer but I *loved* the taste of this bread and I would like to know what this magic is. You may not have leftovers with this one! 🙂

  94. 3 stars
    I made this recipe tonight. I used 2 cups all purpose flour and 1 whole wheat. I’m not sure what happened but the taste was bitter, tasted very strongly and the loaf wasn’t very fluffy. Much more dense than what I anticipated.

    1. Hi Melissa! I am really sorry to hear that! Are there any questions I could help you with or anything that could have gone wrong in the recipe? I would love to help!! xTieghan

  95. 5 stars
    Blown away by how incredible this bread is. Not only because it tastes delicious, but even more so because it’s insanely easy and quick to make! I’ve tried tons of bread recipes and this is one I’ll be returning to often.

  96. Do you have any photos of what the dough stage is supposed to look like? Mine is pretty dough-y….def not pourable. About to bake. ??

    1. Butter goes on top of the batter. Recipe in my cookbook 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  97. 2 stars
    I was super excited to make this bread to go along with my beer-braised chicken, but this stuff was pretty yucky. I did make it with wheat flour and amber ale, as opposed to what was used in the recipe, so that’s probably why it turned out worse than expected, However, when I smother it in apple butter, it’s bearable! Haha

    1. Hi Maggie! Please let me know if there is anything I can help you out with so this turns out better next time! xTieghan

  98. 5 stars
    This was beyond simple and delicious! I just used a random beer my husband had in the fridge and it came out so good! Highly recommend this! Thank you!

    1. Hi Elle, I do not think using all spelt flour would yield good results. I recommend cup4cup flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. I have made this recipe many times, and I absolutely LOVE how simple/easy to make it is! I hate fussy recipes, and this one is perfect. Not to mention it turns out delicious! Love it warm slathered with butter… mmmmm.

    1. Hi! I use regular all-purpose flour for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  100. 4 stars
    I made this using the recipe from your cookbook to take to friends for a Half Thanksgiving Dinner tonight and it seemed to be missing something. When I went back over the recipe I realized there’s no salt in the recipe. I think it needs salt in the dough as well as the salted butter on top. It’s very tasty, just missing that little something.

  101. Hello! I saw you made beer bread on your story the other day and threw some pads of butter on top of the loaf while it cooked. Would you recommend trying that for this recipe as well?

    Thanks!

  102. Hi! I tried finding your recipe of the beer bread that is baked with butter on top, but could only find this recipe. Where is that newer one? Thanks!

  103. 4 stars
    I made this over the weekend and it was SUPER EASY!! Only thing was I wasn’t sure what the consistency of the batter should look like. When I read “pour” the batter thought it would have the consistency of a quickbread or muffin. However what I ended up with looked more like a regular bread dough. I ended up using a splash more of beer just so all the dry ingredients would mix together. The bread itself was tasty although a bit dry and dense. No complaints except I felt I could taste the baking powder so next time I’ll probably use a bit less. I’ve never had bread beer before so don’t know what it should taste like but the bread was good none the less so I’ll probably try it using different beers. 🙂
    Thanks for a great recipe!!

  104. 5 stars
    This was delicious and just as easy as you said! I tend to like a little extra salt in all my baked goods so I’d increase the salt to a 1/2 tsp or maybe even a little more (for my tastes) – this was delicious with butter and honey! 🙂

  105. I’m going to try this – sounds amazing! Looked for the bread recipe with hard cider that you mentioned in the comments, but I couldn’t find it. Please send me the link.

  106. 5 stars
    I finally just made this! My family has always loved “beer” bread in the past but I had a mix I particularly liked and used really any carbonated drink in with great results. So coming across a true recipie was divine! Was hoping to share a pic but I’m not an Instagramer or tweeter type so I guess I can’t share but I used an extra stout fuiness and it gives such a gorgeous color to loaf, not to mention amazing aroma! Hope this helps those who had been asking about beer types.

  107. 5 stars
    Blown away!!! I had all the ingredients in my pantry and decided this was the perfect lazy Sunday bake. The bread took 5 mins to prep (I used Blue Moon beer & light brown sugar & kosher salt).. 45 mins to bake.. spread a little salted butter and OH MY GOODNESS it was absolutely delicious!!! Thank you thank you!!

  108. 5 stars
    I gave it a shot but changed the recipe a bit. I used a six pack instead of just one beer, just left it in the oven a bit longer than the recipe calls for. Came out smelling great and looked delicious! I took it to my girlfriends house for dinner and we ate the whole loaf watching TV. Only issue, I got a DUI on the way home.

    1. Hi Rastus! I am so glad you and your girlfriend liked this recipe! Really hope you’re joking about the DUI and everything is okay!

    1. I am not sure as I am not familiar with bread makers. Sorry I could not be of more help. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  109. 5 stars
    I have to say after reading the post I ran to my kitchen and tried it, and now I’m writing this comment enjoying a piece of that fantastic bread. Thanks so much for sharing, I’m a new fan! <3

    1. HI! How long are you baking? It could be that you need to bake for less time. It’s hard to help troubleshoot without having more info. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  110. I’ve made beer bread several times before. I tried yours just to see a different variation. It didn’t turn out at all. It tasted horrible. It was hard as a rock. It tasted like straight baking powder and flour. I tried again changing the flour and had the same result. I’m really disappointed.

    1. Hi Jen, I am sorry for the disappointment. I can’t really grasp what happened as I have never had someone not love this recipe. Regardless I am so sorry you had so much trouble. Wish I could help solve the problem.

  111. I have made this bread for the last year or so. I add chopped up fresh dill and shredded cheese. Since I am at a high altitude I have to increase the flour and drink some of the beer (Coors regular) to cut back the liquid as well as bake it at a higher temp. Plus I melt butter and pour over the bread before I bake it to give it a golden brown color. This bread makes GREAT French toast!

  112. 5 stars
    I have always been very intimadated at the idea of making bread, but your post was inspiring so I gave it a go this afternoon and was not disappointed – thank you!

  113. 5 stars
    making it right now with 1/2 rye & 1/2 AP flour. New Belgium 1554 brown ale. If it’s as good as the Rye soda beer bread, everyone will be delighted. Will let you know how it turns out. Thanks. Love these kinds of bread- they don’t make my old beat-up mechanic’s hands hurt to make them.

  114. Hi there! Any suggestions when the butter is spattering all over that it starts to create smoke in the oven? I haven’t been able to make this because of the smoke it creates. Am I the only one? haha!

    1. Hi! This happens to me too. try putting the loaf pan on a baking sheet to catch the drips. that normally helps! Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  115. I can’t resist adding my suggestion – since everyone loves the crust – I bake mine in a cake pan, so it’s low and round and so much crust!

    We occasionally add grated cheese, or olive oil and rosemary, or simply metled butter with a bit of coarse salt. Amazing!

    I gave my colleague the recipie and he likes it made with Stout. So versatile.

  116. have made this sooooo many times! absolutly amazing. have added to it also chopped sundried tomatoes and to go with pasta some crushed garlic and corriender….perfect every time. THANKYOU!!!!

  117. This bread is incredibly easy, incredibly good. I’ve made beer bread before and it was good but not great. Always made it large cake pan. I made this in 2 loaf pans as I have a small oven. Rose perfectly and 2 days later, the aroma is “incredible”. Can actually make sandwiches with it, am looking forward to making this year round. And with some of the ideas of others here like sweet bread! Hope you don’t mind, but I’m passingyour recipe around!

  118. Hi there!
    I made this bread with all purpose flour and it turned out great! I’m not an experienced baker at all and wanted to ask if you think this. Read would be successful using other flours. I was hoping to use whole wheat or even oat flour. Thanks so and I sincerely love everything you make

  119. So easy and so good –I include a series of different spices, depending on the season . Pumpkin spice in the Fall garlic, and others during the winter and spring. Basil in the summer with some dried tomatoes.

  120. Hi. I’m hoping to make this right now. I am planning to make two loaves at once. Would you make any adjustments to the time or temperature? I also live at 6,000 feet, so I was happy to find that this works at high altitude.

    1. Hey Stacy!

      Nope I would not do anything different, just double the recipe and bake as directed. I think it should work great! Let me know if you have any other questions and I hope you LOVE the bread! 🙂

  121. Made this yesterday (St. Patrick’s Day) using Redd’s Apple Ale. It was FANTASTIC!
    I will definitely be making this periodically. So easy and SO delicious! Thanks!

  122. I had my doubts this would be an edible item. I was wrong. Very simple and very good. It is a keeper. We will make several loaves for the St. Patrick’s day meal we serve annually at the club.

  123. You’re right it was crazy “easy”! It was a great way to use up some of the leftover beer from our Super Bowl party. Thank you for sharing the recipe. I made two loaves…one with Belgian side trip and one with cutthroat porter.

  124. You’re right this bread is the easiest bread ever! I have baked a lot of bread in my lifetime and this was crazy “easy”! I made two. One with cutthroat porter beer and one with Belgian ale, side trip. Love them both. Nice way to use up leftover beer from my Super Bowl party.

  125. I made your bread last night, but turned it into green chillie cheese bread like I used to eat in New Mexico. It worked out really well. I followed your directions, but put half of the dough in the baking dish. Then I added cheddar cheese and a chopped green chillie and then covered it with the rest of the dough. It puffed up really high and had a nice crust on top. Thanks for the recipe. I’m going to put this creation on my blog.

  126. so, we are not beer people but this recipe is too easy to ignore. does the end product taste like beer? is there a particular type of beer you could recommend that will be mild tasting in the finished product? thanks a lot

    1. Hi! No the bread does not taste like beer at all. I would use a light beer. Let me know if you have other questions. Thanks!!

  127. I made this easy and delicious recipe of yours and added cayenne and a mix of turmeric and garlic powder for a hint of spice and gorgeous color. One problem : cannot stop eating it. Thank you for posting this recipe.

  128. Thanks for this recipe! We have it in the oven now, we added some shredded extra old cheddar and some shredded jalapeño jack. It will be served with homemade split pea and ham soup. I have no doubt it will be fabulous!!

  129. Not sure what happened. I had to use almost 2 full bottles of beer. The 1st bottle the dough wouldn’t even mix together and was like clay. The 2nd bottle-almost a full one before it was where I could-barely pour it out of the measuring cup.

  130. I’ve made this several times with different beers and it’s very fun to experiment with. My father in law requested my beer bread this year and wanted the recipe. Had to tell him where I got the recipe and printing him off a copy as I type. I have an IPA in the oven and about to start on a chocolate stout.

  131. Have you ever tried it with Guinness? Do you think it would work with that kind of stout or is it better to use a blonde beer?

    1. Stout works too! I think my family like a lighter beer best, but the stout works great, I have used it many times!

  132. I have pretty much 0 baking experience. 35 yo man here. Tried to make this. I used an organic flavored Scrumpy cider (J.K’s winter something or other, has cinnamon and vanilla in it and is on the sweet side) instead of beer, since what I had in the fridge was flat. Smelled amazing. Tasted awful. I just realized I used baking soda instead of baking powder (wrote down the wrong thing), should have known something was wrong when it was done 15 minutes+ early. I don’t have enough ingredients left to try another one ;/ but I will. Thanks for the recipe. I saw a lot of them online but yours looks the best. Thanks for the recipe. I will try it again when I can and hopefully next time it will taste like it smells 😉

  133. Made this yesterday – AMAZING! I grew up with my mom making fresh bread in a bread machine and so in following her footsteps I have a bread machine that I use all the time and love – but this was SO quick and easy and tastes absolutely wonderful. It will absolutely be my new go to bread when short on time, which seems to be all the time, with the arrival of our newborn son! 🙂

    Absolutely love your recipes and photography, I find myself constantly amazed at your creativity, ability, and dedication to Half Baked Harvest, especially to be so young, you are incredible!!

  134. Hi,

    I just stumbled across your blog, like one does – tried this recipe and it blew my mind!! My bread was hard on top, and stodgy inside – I think it’s meant to be fluffier? (Not complaining though, i like doughey texture bread)

    I gave you a little praise over on my new blog, Colofresh, I didn’t include the recipe – felt it only right anyone interested headed here for that -I just felt that this recipe fell into three of by “cores” on the site perfectly 🙂

    Now… what to try next. Any other beer recipes?

    Stunning blog by the way -both in terms of content, and ease on the eyes! Keep up the good work!

  135. My daughter requested beer bread, for dinner. Upon doing a search. I found your recipe, and was thrilled to see I didn’t need self-rising flour. Only problem was, I didn’t have to 50 minutes to let the bread bake. So, I decided to see if the dough worked as buscuits. It work great, and made some awesome buscuits! Thanks for sharing it.

  136. Very nice beer bread recipe. Although we have a bread maker and a Kitchen AID mixer, I am an old school bread maker and do everything by hand. This is the easiest bread recipe that I have ever used. My children who are non- drinkers love it too. Thanks. 🙂

  137. I made this into a sweet bread. Added extra Brown sugar and raisins, then dusted the top with cinnamon sugar. I used an unfiltered wheat beer. It was awesome.

    This time I added extra Brown sugar, quite a bit of cinnamon, a splash of vanilla and raisins. I loosely incorporated the extra ingredients. I used a hard apple cider for the beer. It smells like I have apple pie in the oven. I’m anticipating an amazing result.

  138. Well I made something like this but without baking powder. I thought I didn’t need it because I have self-rising flour. It rose a decent amount, and the crust is great, but the inside doesn’t taste “done”, even though it is, like it’s a bit spongier than it should be. What went wrong?

  139. Hey! Have you made this with whole wheat flour? Do you think it would come out the same? Thanks! (my friend made it over the weekend and it was AWESOME!!!- just made her sent me the recipe, can’t wait to make it!)

  140. Made this bread to go along with the Creole Shrimp recipe. It turned out great. Wasn’t sure how it was going to turn out because I tried gluten free flour for the first time but it baked real nice and went perfectly with the spicy shrimp. And yes, don’t forget the butter.

  141. Has anyone done this in metric yet? I live in Holland and we don’t have the cup measurement, or can I just use an actual cup?

    Barbara

  142. Awesome. Super fantastic. Big hit with the family. Made it with the Sunday pasta sauce (also very good). OH, and slathered a slice of the bread with apricot jam. Nap time.

  143. Just wanted to throw in a thought I routinely make yeast bread to an easy home recipe and will be trying to make beer bread to your recipe soon as possible. I make home made butter in my cuiseart mixer from heavy cream and salt and any spices or herbs I want. Everyone might want to check how easy making butter is online.

  144. Thank you so much for sharing this recipe. I loved the quick process ans the super tasty bread. It made great toast the next day and it is going to be my go-to baking for company from now on.

  145. Tried this for the first time tonight and was seriously impressed. It wasn’t as “beery” as I thought it was going to be, even though I used a vanilla porter – it had just the right amount of beer flavour. Plus it was unbelievably simple to make! The only issue I had was that the dough was VERY dry and I ended up having to add quite a bit of beer just to make it workable.

    1. Hey Kay!! I have no idea why this is, but sometimes my bread is dry too. Not always, just every once and a while. I do not get it, but I just add more beer like you did and works great. SO happy you loved this, thanks!!

  146. Yum! Great recipe, thx! I had chocolate ale and choc chips left over from the holidays and threw them in. It was a delish dessert.

  147. I am not a baker, and I am SO happy I found you on the interwebs with this easy and delicious bread! The hubby is quite happy, especially since I made this two days in a row. Seriously, thank you for the post, and now I’ll be searching through all of your wonderful work on this blog 🙂

        1. Awesome! And oddly enough I somehow ended up with some non-alcoholic beer too yesterday and I have beer bread baking now. LOL

  148. Just made a batch with red stripe Jamaican lager and threw in a little cinnamon not sure how its gonna turn out as its in the oven at the moment but an update will definitely be shared

  149. would i be able to use pumpkin hard cider instead of ale? i want to make it with chili for dinner tomorrow, but no where’s brought pumpkin ale yet!

    1. Hmm, I am not sure, but i would try it. I do not see why it would not work and it sounds really good! Let me know how it goes!

  150. How long does this bread keep? Does it freeze well? I have a bunch of leftover beer from a party 4 months ago (my hubby and I dont drink beer we like cider) and Im looking to do something with it. Thanks!

    1. About 3-4 days, but you can also freeze the loaf for a few months. Hope you love this bread and let me know if you have any more questions!

  151. Made it today, it was super yummy! Lighter in color than the beer bread I grew up with, but just as tasty! I let mine cook exactly 45 minutes and it was perfect. Thanks for a great recipe!

  152. *SWEET* Beer bread like you’ve never had before.

    I am a huge fan of making beer bread (Yes, I am a guy and as such love it because it’s easy to make)

    So I have experimented with Beer bread recipes and this is what I determined to be exceptionally delicious:

    INGREDIENTS

    1 1/3 cups Self Rising flour
    3 Tablespoons of Cream of Wheat
    3/4 cup sugar
    12 ounces of you favorite beer (Or one bottle/can of a six pack)
    3 Tablespoons of Clover Honey

    INSTRUCTIONS

    Preheat the oven to 425 degrees F. Spray a 2x Muffin loaf pan with nonstick spray.
    First add your beer to mixing bowl making certain to not produce a foam. Add the flour in parts mixing thoroughly to avoid lumps , sugar, Cream of Wheat and a honey to a mixing bowl. Stir with a mixing spoon until combined and lump-free. Pour the batter into the Muffin loaf pan(s). Bake for 30 – 35 minutes or until the top of the bread is Moderately browned.
    Allow to Completely cool before serving if you wish for a more consistent and firm bread-like middle – or allow too cool 5 to 10 minutes if you like a spongy center.

    This is very sweet and is more akin to a desert treat than to bread. Alternately you can change the amount of sugar and/or Honey to make it less sweet (to your taste).

    ~ENJOY~

  153. Kind day
    could you tell the required weight of flour in grams or pounds
    Cups are very different size)

    thank you
    Olga
    with all possible respect and admiration

  154. I just took this out of the oven. It is wonderful! I got a little carried away with the brown sugar and this first loaf will be a breakfast treat. LOL. I’m very low sodium so with just a s m a l l pinch of salt and the addition of lotsa dill or other herbs and some garlic I can see where this is going to be my go-to bread recipe. Thank you so much. I hope your family truly appreciates you. I can’t believe you go to school, cook for the whole family, keep up your blog and still find time to comment on your fellow bloggers websites – which is where I found you.

  155. Hi Tieghan! I absolutely love your blog and recipes. Your recipes are always top notch. I have never had a bad one! The pictures you take are stunning and I love your writing. You seem like a lovely person and your blog will always be one I check regularly. I made this bread with Budweiser crown beer and I put rosemary in it. I also added rosemary and an egg wash on top. Delightful! I have also tried your oreos (they were to die for and so similar to the real thing, but BETTER, obviously) and my boyfriend now wants me to make your Buffalo Chicken Quinoa Bake every month..haha Thanks for your amazing recipes… you rock!!!

  156. Hi, can I make the same bread using whole wheat flour? Do the measurements change or remain the same???

    1. Hi!

      Yes, you can make this bread with whole wheat flour, but I would recommend using half whole wheat and half white flour or using all whole wheat pastry flour or white whole wheat flour.

      If you use all regular whole wheat flour the bread will end up very dense.

      Hope you love this and let me know if you have any more questions!

  157. Hi Tieghan! I just made this bread and it’s in the oven. I only had Bobs Red Mill while wheat pastry flour. So I think I goofed as the recipe says pour into pan. My batter was super thick! If it doesn’t turn out I will try again with regular flour as I’m dying to try this bread! The bobs red mill whole wheat pastry flour said I could use it in any recipe calling for baking powder. I guess I wil find out in 40 minutes! Thank you!!! You do a terrific job on your recipes and blog!

    1. The batter is always, but I am sure this was baked an eaten by now! Hope you loved every bite!

      Thanks Judy! You are so sweet, I will try to keep the good recipes coming!

  158. Looks delicious! I recently made beer bread for the first time & used an Orange Shandy-delicious! Perfect with my homemade apple butter & choke cherry jam. Glad my sister forgot her beer!

  159. This.was.INCREDIBLE. I used regular flour with a dark oatmeal stout beer and it was amazing. I will be making it with a pumpkin ale next. This is on my list of make again and agains. Thank you :).

  160. Beer bread isn’t bizarre, it’s BEAUTIFUL!!! Thanks for such a great and easy recipe! Can it be made with wheat flour?

    1. Hi Lisa! Thank so much! You can use half whole wheat, half white flour! Or all whole wheat pastry flour! Hope you love this!

    2. Thanks Lisa! You can make it with half wheat half white or all whole wheat pastry flour. Hope you love it!

  161. Hola! Greetings from your biggest fan in Costa Rica! Lovely bread! I haven’t tried beer bread before, but I really don’t like beer, does it taste a lot like it? Which beer woul you recommend me to use, we only get the regular brands here in Costa Rica. And another question, do you have to let the bread rest before baking it? Thanks! and keepp up with your wonderful blog!

    1. Hi Lucia!! So excited to have a reader from Costa Rica!! As for the bread, yeah the beer does shine through a bit, but I still think you might just love it! I would try an ale and nope, the bread does not need to rest before baking!

      Thanks!

  162. I’ve been making beer bread for over 25 years; as a matter of fact, when I first moved to Colorado it was simply Coors Beer Bread. I had never heard of it in the Midwest or the South and back then Coors was still a sort of mystical brewery, not shipping anything east of the Mississippi so it seemed a very special recipe.

    Still, like you…LOVED the bread. It’s so easy and so good and I would say good for you but my recipe is more sinful. Lots of melted butter poured on top before baking. I could probably just tear off the top and leave the rest to others but there would be a mutiny; that’s the part EVERYONE loves!

    1. Ok, I have hear of the butter poured over top beer bread and am kind of amazed!! How on earth is it that I have not done this?!? I need to make your recipe. It sounds fantastic!

      1. I’ve got a pumpkin beer bread publishing today. Butter part same as my ‘normal’ recipe. This one today uses pumpkin beer, some brown sugar and has toasted walnuts. It’s a great recipe to diversify with!

  163. I’ve heard so much about this beer bread, but never have tried it.
    Btw, if it is embarrasingly easy I am on it.

  164. This is shocking! I never knew you made such mundane things! I love reading your recipes, but most are too time consuming for me! I used to make beer bread all the time, but never with brown sugar~thanks for reminding me to try again~in the zip list box!

  165. I finally got another post. This is the first one I have received since my last mix up. Hahaha!!

    Since we are not beer folks, is there something else I could use? Clubsoda??? Does it taste anything like beer smells? YUCK!!!

  166. I love this recipe for just PLAIN bread,that’s not plain. But you know what I mean – not everything has to have saffron and caraway seeds or be dripping in Nutella to be good. I mean they’re nice, but the simple stuff is often best. And you are SO LUCKY to have a big family who eats your stuff, Tieghan. I can literally spend $10 on ingredients for a batch of something, butter, choc chips, chocolate, etc and take the photos, take 1 piece, give 1 to my daughter, and we don’t need the rest..and I donate it to others. It makes me feel meh that I have to give away all this good food sometimes, but we wouldn’t be able to fit thru the doorway otherwise…lol And others always enjoy the little gifts 🙂 I am glad your family always makes use of yours – and yes, photo shoots are evil things to perfectly beautiful food 🙂

    1. Thanks Averie!

      I agree that sometimes simple can be better and I personally always need to be reminded of that. I tend to like to go overboard with adding delicious things like Nutella, but my family craves simple. LOL!
      Oh and isn’y it amazing what a photo shoot can do to a perfectly good looking cookie?!?Ha!

  167. A no yeast bread! I am in. Question re the beer: Could I use a heavy stout, or do you think that would give the bread a weird taste?

    1. I would personally do an ale, but if you like the taste of stout you may love it in this bread. Either way, I hope you love the bread! Thanks!

  168. I just made beer bread yesterday!! Love it, and love how easy this 5-ingredient version is! 🙂

    Beautiful photos!

  169. Beer bread is definitely amazing and a favorite at home! I love your no-yeast version so I’ll definitely give it a try soon! Have a nice day c:

  170. Wow…I think this is something that I could totally do. Sometimes bread scares me…but this looks like a no brainer!

  171. Hi tieghan,
    Is it supposed to be baking powder or soda? The list of ingredients and instructions say differently!

  172. I love how simple this is!! Is there a certain type of flour that works best? Should the beer being a “higher quality” beer? Thanks!

    1. Hi Hannah! I always use regular all-purpose flour, but swapping in half whole wheat pastry flour works good too! As for the beer I use what ever I have on hand. Normally some kind of ale. The pumpkins ales taste awesome, but pretty much any beer YOU love will work!!

  173. This bread looks delish!!! I’m sure your goodies are always devoured – they always look so good!!!

  174. Ok, beer bread is too delicious to be embarrassed by! 🙂 Good call. I love the simplicity. And everyone loves beer bread. I’m actually posting a recipe next week where I used hard cider instead of beer… oh man. Too much to handle. 😉 Hope you’re having a good week!

  175. short title + short instructions = mind BLOWN. I have a feeling this is something I can reaalllyy get into!!!

  176. This looks so fluffy!!! I still haven’t made a beer bread yet, but the combination of this post and Jessica’s last week is enough to convince me that I need to be doing it soon (as in this weekend), perhaps with a side of chili too? Yum!

  177. I’m seriously addicted to your blog as well! If I don’t have something planned for dinner, I check here and 90% of the time you have something posted that I want to make. This bread is one of them! I was looking for something to go along with dinner tonight and this is it!! Thanks Tieghan!

    1. Awe, yes! This makes me so happy, thank you!! I hope you are loving everything you are trying and I hope you love this bread. It is a family favorite!

  178. I’m clearly addicted to your blog – love this recipe…. I need to bake more, this is the right motivation!

  179. It sounds kind of like soda bread, super simple but utterly gorgeous! Will definitely have to give this a go!

      1. you can make this bread with only 3 ingredients!!! self rising flour, sugar and beer and the results are the same wonderful bread….

  180. Hey Hildy,
    I actually live above 9,000 feet so this recipe is good for high altitude. What issues have been having? Also, have you tried this recipe?

  181. No, I haven’t tried this recipe yet, but will try it tomorrow now that I know it should work at higher altitude! The problems have been very heavy bread, and very hard crusts (the kind of crust that will cut the roof of your mouth!)… Not necessarily both in the same loaf.