Beer Bread
Beer Bread is about to become your new favorite yeast bread. The texture and taste are mouth watering good and it makes the perfect side when you want your meal to really stand out.
Serve with White Chicken Chili and a Light Creamy Cucumber Salad for a great meal.
Is there anything more comforting than bread? And there are so many amazing types of bread to choose from, Sandwich Bread, Artisan Crock Pot Bread, or even Focaccia.
I love this bread because it gets me in the mood for some nice cozy weather. It has such a great texture and pairs well with all the crave -worthy soups. So, if you really want to elevate a meal, add some delicious Beer Bread. I mean imagine a big bowl of this Brisket Chili with beer bread on the side! Delicious.
While I love a yummy bread like this Super Simple Banana Bread recipe, sometimes I am not in the mood for a sweet bread and want a delicious yeast bread that will partner well with a soup or appetizer tray.
What You Need to Make Beer Bread
With just a handful of ingredients you have the makings for a fabulous recipe.
6 qt dutch oven, enameled cast iron with tight fitting lid
- All-Purpose Flour
- Salt
- Instant Yeast or Rapid Rise
- Water
- Lager Beer (mild flavor)
- Distilled White Vinegar
Supplies:
How to Make Beer Bread
This delicious Beer Bread takes some time, but it is well worth the wait. Whisk your dry ingredients and then add beer and vinegar. Let the ball of dough sit out for 8 hours. Knead the dough and let it further rise. Lastly, use a knife to make a design on the dough and let it bake. After 30 minutes, reduce the temp and let it continue to bake. When done, let the bread sit out until it has cooled to room temp and then serve!
- Whisk Together in a Bowl with the Dry Ingredients.
Whisk Flour, Salt, and Yeast.
- Incorporate the Beer and Vinegar.
Add beer and vinegar. Stir until a shaggy ball forms.
- Let Dough Sit Out for 8 Hours Plus.
Cover the bowl with plastic wrap and let it sit out for 8 hours or overnight.
- Prepare Baking Pan.
Line the pan with parchment paper and set aside.
- Knead Dough.
Take dough and turn it out onto a flour surface, and knead it by hand 10-15 times.
- Let the Ball of Dough Rise.
Shape the dough into a ball, put in dutch oven, and spray dough with non-stick cooking spray before covering with plastic wrap.
- Prepare for Baking.
Preheat the oven to 500 degrees. Adjust the oven rack to the lowest position. Place dutch oven in so it can preheat.
- Put a Design on Dough and Transfer to Oven.
Flour the top of dough, with a knife make a design on top or cut an X. Then carefully remove the dutch oven and transfer dough into dutch oven. Reduce temperature to 425 and bake for 30 minutes.
- Remove Lid and Cook Longer.
Remove the lid and bake for 20-30 minute longer.
- Cool and Serve.
Remove bread and put on a cooling rack. Let it cool until it reaches room temp, about 2 hours. Then slice bread, and enjoy.
Tips and Tricks for Beer Bread
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it turns out great every time.
- Stick With The Same Beer: Stick with the recommended beer on the list of ingredients. Subbing one beer for another can make a big difference in a recipe if you aren’t selective. For example a more hoppy beer can result in a more bitter flavor in the bread.
- Replace It: If you don’t want to use beer, you can use broth like beef or chicken, or you can use root beer or apple juice instead.
- Stale Beer: Stale beer does not need to be thrown out when it comes to beer bread. You can use stale beer if needed.
- Room Temp Only: Store beer bread at room temp, not in the fridge.
- Keep Rise Time: Do not shorten the rise time on beer bread. It can result in bread being raw in the middle, even after long cook times.
Make Ahead and Storage
How to make this recipe ahead of time:
Bread will stay good for up to three days at room temperature.
- Let bread cool.
- Wrap bread with plastic wrap.
- Let it sit out at room temp.
Freezer Option:
- Let bread cool.
- Slice Bread.
- Place a piece of parchment paper in between each slice.
- Wrap in plastic wrap and then put in a freezer bag.
*Note: Slicing bread first allows you the flexibility in choosing how much bread you want to take out of the freezer instead of having to use the whole loaf all at once.
Other Great Recipes:
- Sandwich Bread
- Quick Cheese Bread
- 7 Minute (Prep) Artisan Crockpot Bread
- Cinnamon Swirl Bread
- Cranberry Orange Quick Bread
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Beer Bread
Equipment
- oven
Ingredients
- 3 cups flour all-purpose
- 1 ½ teaspoons salt
- ¼ teaspoon instant yeast rapid rise works too
- ¾ cup water room temp
- 6 Tablespoons lager beer mild flavored, room temp
- 1 Tablespoon white vinegar distilled
Instructions
- Whisk flour, salt, and yeast together in a large bowl.
- Add the beer and vinegar.
- Use a rubber spatula to incorporate dry flour into the wet mixture, until a shaggy ball forms.
- Cover the bowl with some plastic wrap, and let it sit at room temp for at least 8 hours or overnight.
- Prepare your baking pan, by lining a skillet with an 18 x 12 inch parchment paper, and set aside.
- Take dough, and turn it out onto a floured surface, and knead it by hand 10-15 times, until the dough is nice.
- Shape the dough into a ball, and transfer to the prepared dutch oven, placing it in seam side down.
- Spray the top of the dough with an oil spray (non-stick cooking spray).
- Cover with plastic wrap, and let rise until doubled in size. (2 hours)
- About half an hour before baking, adjust the oven rack to the lowest position, and heat to 500 degrees. Place your dutch oven, with lid on, into the oven so it can also pre-heat.
- Flour the top of your dough, and use a sharp paring knife to cut an “x” or other design into the top of the dough.
- Remove dutch oven from the oven, and the lid, and use the parchment to carefully transfer the bread dough into your hot dutch oven. Return the lid to the top of the dutch oven.
- Place pot in the oven, and reduce the temperature to 425 degrees F, and bake covered for 30 minutes.
- Remove lid and continue to bake until the crust is golden brown, and the loaf is 210 degrees internally, about 20-30 minutes.
- Carefully remove the loaf from the dutch oven, and transfer to a wire rack to cool.
- Discard the parchment.
- Let cool until it reaches room temp, about 2 hours.
- Slice, serve and enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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