beer bread

I’m so flippin impressed right now…. yip I also just gave myself a massive pat on the back, although I’m not entirely sure why,  its not like it’s my creation.  Recently I got my hands on me Nan’s one and only salvaged recipe book and man then are some real nuggets of goodness tucked in there… along with a lot of recipes with curry (who knew) and Maggie Instant Soup mixes…. which I’m not entirely sure you can get here, so when I’ve improvised you’ll be the first to know.

But this one immediately caught my eye… if you have  3 cups flour, 3 tsp baking powder, 1 tsp salt and a bottle o beer  (12 oz, I used non-alcoholic), you’ve got yourself a steaming hot, straight from the oven to mouth, loaf of crusty bread!  It couldn’t be easier, combine all ingredients, I found mixing with a knife works well, spread into a sprayed loaf pan (dough is quite sticky), shove into the oven at 400F and 55 minutes later you are eating hot bread.  YOWZA!


wet a palette knife and try smoothing down the top of the bread a little, otherwise it can look like the surface of MARS



Never will I be starved for bread again.  Oh I just realized what this may mean….



  1. j
    Posted April 21, 2009 at 1:08 pm | Permalink

    The top should look like Mars! That’s the best thing about homemade!

  2. thecatskillkiwi
    Posted April 21, 2009 at 1:36 pm | Permalink

    you know what you’re completely right about that!!

  3. Posted April 21, 2009 at 9:32 pm | Permalink

    Yum yum yum ill be trying that. Yum vegemite

  4. Gabriel
    Posted April 21, 2009 at 11:22 pm | Permalink

    Does it matter if the beer is baked into the bread? I’ve often wondered. Same with wine. When you cook it for a long time is it okay for children and people who don’t drink? Any thoughts out there?

  5. thecatskillkiwi
    Posted April 21, 2009 at 11:39 pm | Permalink

    i used non alcoholic beer, you cannot taste the beer when its baked, and if you used regular beer the alcohol would bake out. try it, its really easy, i make it all the time now.

  6. VigneronRowland
    Posted April 22, 2009 at 2:09 am | Permalink

    That sounds good, I like the combo, since they are really the same thing; grains transformed by yeast (and with the Vegemite on it, thats like a yeastygrainfest). There actually is quite a bit of alchohol in the risen dough until you bake it. Just out of curiousity, do you drink non alcoholic beer, or did you buy it specially for this recipe?

  7. thecatskillkiwi
    Posted April 22, 2009 at 8:59 am | Permalink

    its what i had kicking about in the fridge, i drink it.

  8. Posted April 23, 2009 at 6:40 pm | Permalink

    Well I made it today and woo hoo! Now I also used what was kicking around in the fridge and let me tell you it was powerful stuff. I am not a beer drinker. I used what my husband calls a really powerful hoppy beer…Sierra Nevada Torpedo Extra IPA. Wow my house smelled like a brewery for a while. It is very tasty and the hubby loved it and I know my brother would. I myself would choose a less powerful beer next time. We called it Homer Simpson Bread.

  9. Posted April 24, 2009 at 9:42 am | Permalink

    more toast!

  10. thecatskillkiwi
    Posted April 24, 2009 at 11:12 am | Permalink

    its official i am a toast-a-holic!

  11. Jacquie
    Posted May 13, 2009 at 11:56 pm | Permalink

    Hello T, this sounds even easier than making bread in my new breadmaker (which is my current obsession), so I’m going to give it a go this weekend. I suppose I should use high grade flour rather than plain flour (see how my breadmaker has made me a flour connoisseur). Bye for now!

  12. thecatskillkiwi
    Posted May 14, 2009 at 8:21 am | Permalink

    Howdi, I’ve only made it using plain old boring flour, but i guess high grade is fine, just don’t use a too strong beer.

  13. Kayla
    Posted August 26, 2010 at 11:30 pm | Permalink

    Funny you should mention making this bread, I found the recipe in a Jo Seager book today and made it. The only variations I made to the recipe that you used was that I added 2-3 tsp of crushed garlic and sprinkled over 1/2 C grated cheese. I’ve already got the pumpkin soup on and can’t wait for tea tonight.

    • thecatskillkiwi
      Posted August 27, 2010 at 9:05 am | Permalink

      yum, that sounds great! will try making this again with those additions too.

3 Trackbacks/Pingbacks

  1. […] a nice heap of egg salad onto me nan’s beer bread, recipe here. This entry was written by thecatskillkiwi and posted on June 17, 2009 at 11:32 am and filed […]

  2. […] time its another dead easy bread recipe, if you haven’t already tried her first fool proof one, this is lighter soft, moist on the inside and nicely chewy on the outside.  Do use a nice sharp […]

  3. […] 9 05 2010 I am a star.  I made not one, but two loaves of bread today.  The first was this super-easy beer bread, courtesy of the Catskill Kiwi (seriously, it takes me longer to clean the prep bowl that to make […]

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