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Jan 12, 2006 03:04 PM

Beer Bread

  • r


I am starting to get my superbowl menu together and remember a bread recipe that I once had and thought I would make it. Well low and behold I can not find it. The bread was so simple to make, it called for self rising flour, beer, and butter I think that was it. I just don't know the measurements. Does anyone out there recall this recipe or have something similar. I don't want to deal with a recipe that calls for yeast. Please help.

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  1. My kids called it 3-2-1 Bread. It was a regular during their college years because they always had an extra can of beer lying around, I suppose.

    3 C. self-rising flour
    2 TBLS sugar
    1 (12 oz) can of beer
    Mix and top with a stick of butter.
    Bake 350 - 1 hour.

    9 Replies
    1. re: Sherri

      Thats it. Just refreash my memory you mix all ingredients and put in a non-buttered loaf pan and pour the melted butter on top. Is that right?

      1. re: Roxy

        Roxy, Yes, mix all ingredients - that is, all three of them. Stir the flour & sugar together and add the beer. Mix thoroughly and pile it into a loaf pan. Whether you butter the loaf pan is up to you, I remember the kids doing it, but with a whole stick of butter involved, it wouldn't seem to matter too much one way or the other.
        Melting the butter seems like needless work also. A couple of minutes in the oven will do the same thing. Melt it if you'd like to, but again, it may not be necessary.
        Good luck with your party. If there's any bread leftover, I remember that it makes pretty decent toast.

        1. re: Sherri

          Just out of curiosity, why the unusual butter arrangements?

          1. re: piccola

            Not sure I understand the question. Are you asking about buttering the loaf pan or about the butter topping?

            1. re: Sherri

              The butter topping. I can see why you'd butter the pan. :-)

              1. re: piccola

                What happens is that butter melts, coats the top, and runs down the sides of the pan. It ends up basically frying the outside of the bread so you get a crunchy crust. Melting it beforehand would ensure that there aren't any dry spots, but as suggested, that's probably not necessary. BTW, a tablespoon of poppy seeds in the batter makes it a little bit more interesting.


      2. re: Sherri

        Is one type of beer better than another, or is that just personal preference?

        1. re: nooodles

          Truth be told, I've never made it with *wonderful* beer. Usually used whatever was around the house - in the ale family, not stout. If you try something adventurous, please let us know how it turns out.

        2. re: Sherri

          I like to make mine with stout and i also throw in whatever shredded cheese i have lying around.

        3. Brewski Muffins:
          1 can beer
          3 cups buttermilk biscuit mix (e.g. "Bisquick")

          Quickly mix the batter and bake in a 12-cup muffin tin. (Follow the instructions on the box for time and temp.)

          2 Replies
          1. re: Sharuf

            Actually, that works with pretty much any baking mix. I do the "girl" version - use diet soft drinks in place of the beer. The best is diet Canada Dry ginger ale.

            1. re: piccola

              I do the girl version too. It's awesome for chocolate cupcakes if you use diet cherry cola.

          2. if you want to jazz it up a bit, add some chopped herbs (fresh or dried) and/or shredded cheese to the mix.

            beer bread would be awesome for a superbowl party!!!!!