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Basic Beer Bread Recipe

Author www.TexasHomesteader.com


  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 12 oz. beer (or 1 1/2 cups)

(Stir-In Options for Rosemary/Cheddar Bread)

  • 1/2 cup sharp cheddar cheese (personally think I'll bump this to a full cup next time)
  • 3 Tablespoons minced fresh rosemary
  • 4 Tablespoons olive oil (to brush on top)


  1. Preheat oven to 350 degrees for glass pan. Mix dry ingredients together, then slowly add beer & stir to combine.
  2. Add the desired stir-in options for Rosemary/Cheddar bread & blend thoroughly.
  3. Transfer batter into well-oiled 9x5 glass loaf pan, brush surface of batter with olive oil & sprinkle additional minced rosemary and coarse salt if desired.
  4. Bake on the middle rack of the oven for 45 minutes. Remove pan from oven and pour 4 tablespoons of olive oil over the surface of the loaf & return it to the oven for the final 10 minutes baking time.
  5. When baking is complete, remove the pan from the oven. Carefully remove bread from pan and place bread on baker's rack. Cover hot bread with a clean towel & allow to cool completely.