I haven’t, but just took a screenshot of your recipe. Sounds really good to me. Thank you!

I don't. I drink beer either. I like the smell, but not the taste.

I would check out All Recipes to see if they have a similar recipe. I read the reviews and adjust the recipe from there. I don't think I've ever not had anything work that I've used from there.

I made a couple of loaves a few years back on the BBQ grill. It was simple and really good. Not sure why I haven't made any since. You've stirred me to making up another batch. I would stay away from stouts and ales, at least for my taste. Never thought of using fruit flavored beers though.

I've made Bisquick beer bread couple times.

I have never made it but a friend of mine did. She used an old beer and we think that is why her bread didn't turn out.

I’d be interested to hear how the cider experiment goes. Beer is yeasty which I imagine makes the beer bread taste like bread, but hard cider not so much.

Couple more thoughts on this. My grandmother made bread for a living during the depression. She was a non drinker for religious reasons and would never hear of putting anything alcoholic into a recipe. My mother never made bread, so I don't have much of a reference other than watching my grandmother. She did it all by feel which makes it hard to learn. Any breads my wife makes are all yeast breads which require kneading and resting and keeping the kitchen set up for bread making for hours. What I like about this beer bread is you can start making it and be completely cleaned up 2 minutes after the bread goes into the oven. You only get one bowl, spatula, two measuring cups and a spoon dirty. The wet dough rinses right off. This is MY kind of bread.

Haven't made it in many years. I like it but find it a bit heavy. But, yes, it is quick to make.

Does cake count? Both are yummy...

I've made one a few times but not for a long, long time. I remember it as being good. It seems like it was made in a corning round casserole, not a loaf pan and why am I thinking it had cottage cheese in it? Does that sound right to anyone?

Beer has a grain taste. The no-knead bread recipes from Cooks Illustrated include some beer in place of water to goose up the bready taste. Also a small amount of white vinegar to give the bread acidic tang, as sourdough has. The beer they suggest is plain lager. The alcohol evaporates in the baking anyway so what's left is just the flavor essence of the beer's ingredients, so the simpler, the better.

Soberdough makes a great beer bread mix and comes in a variety of flavors (plain, green Chile, rosemary and some others). It’s now sold via Amazon.

several years ago, niece made gifts for holidays of beer bread in a mason jar. i found a copy cat recipe of the Tastefully Simple packaged stuff and we made it for next to nothing. the beer acts with the baking powder... seltzer can be a non-alcoholic substitution. we added a mess of shredded cheddar and chopped up pepperoni... knew it couldn't possibly fail. she mad labels on computer and gave jars to teacher, aunts/uncles/grands with directions... a hit.

Years ago. I really would like to give it a try again when I have an oven. I wonder if my toaster oven would work?

I’m pretty sure the cottage cheese bread is different, morz. I used to make that decades ago and it isn’t beer bread.

I made a real easy beer bread years ago. The recipe was in a neighbourhood newspaper recipe book. It called for 3 cups buttermilk pancake mix and a 12oz beer. Mix together and bake in loaf pan @ 350 for 50 min or until done.

For quick bread recipes like the above, try using a pumpkin spice flavored beer. There are tons of them around each fall.

Use to all the time. We like it and the texture.

Can one not use plain beer and add pumpkin spice or other spices such as rosemary?

My brother found our mother's recipe for Beer Bread and decided to give it a try. The recipe as I recall called for self-rising flour, a can (not a bottle) of warm beer, and mixing with a wooden spoon in a glass bowl. My brother felt all of these fiddly details couldn't possibly be important, so he used the self-rising flour, but a bottle of beer (because who buys cans?) and a metal bowl and a plastic (nylon) spoon.

Something he didn't do was definitely important since the bread didn't rise at all, and the result could best be called beer brownies.

Bob, if the amount of beer in the bottle was the same as the amount in a can, to be honest I don’t think the other variables would make any difference. I would guess your SR flour was too old.

Neither of us are beer drinkers, and I bought some non-alcoholic beer in the grocery store, just for beer bread. Good flavour and so easy to make. It makes a great sopping bread for soups and stews etc.

Sara Moulton's recipe is the one I use. It doesn't need all that butter IMO I cut it by half.

Beer Bread
Makes 4 Servings
Hands-On Time: 10 Minutes
Total Preparation Time: 30 to 35 Minutes

8 tablespoons (1 stick) unsalted butter
3 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon table salt
One 12-ounce bottle good-quality beer

1. Place an oven rack in the upper third of the oven and preheat the oven to 350°F. Place the butter in a 13x9x2-inch baking dish or pan and set it in the oven while the oven is preheating.

2. Stir together the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beer until it is just incorporated. (The dough will be sticky and heavy.)

3. Pour 6 tablespoons melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter. Spoon the bread dough into the pan and spread evenly; drizzle the 6 tablespoons melted butter over the top. Bake for 20 to 25 minutes, or until the bumpy top is golden brown.

4. Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm.

Can one not use plain beer and add pumpkin spice or other spices such as rosemary? Dolly, I'm sure that would work fine too.

I used to make the basic beer bread often. I'd sometimes add bacon to it. Sometimes cheese, sometimes pepperoni. I've made it using Diet or regular Sprite in place of beer when some young'uns are partaking and the parents are skittish. Beer bread is great with chili or a hearty soup. Makes a good sandwich. Great toast for breakfast too. I won't leave the recipe since it's basically the same as those posted. Use self-rising flour or make your own. Garlic beer bread is great with pasta. And whether the beer comes from a can or bottle makes absolutely no difference, unless you're using a quart bottle or something, then yes, it'll make a difference.

I don't think I have ever made beer bread....but I do make beer onion rings....and 7 Up biscuits.

I do but my recipe is simpler -- self rising flour, sugar and beer and then butter poured over the top. It smells so "yeasty" when it bakes and is perfect for big bowls of soup!

Jasdip, I plan to give your recipe a try to go with hearty soup and salad.

Sara Moulton's recipe is the one I use. It doesn't need all that butter IMO I cut it by half.

Would you clarify for me.......how much butter do you use, 8 or 6 tablespoons or is it 4 ..... lol ?

OK--I just changed up our dinner menu--soup and beer bread tonight!