Comments

Bread Machine Beer Bread — 11 Comments

  1. 5 stars
    I can’t drink alcohol any longer, so I am using my IPA cans for this bread. I had a recipe for quick beer bread, but this is better– so much flavor, and the machine does everything. I love to play with herbs and flour flavors. Today’s herb mix includes rosemary, sage, and a touch of Aleppo pepper. I am also adding 1 cup of whole wheat flour, 1/4 barley flour, and 1/4 buckwheat flour (and about 1 tbsp of wheat gluten). It already smells great.

  2. I made this with Guinness (mostly flat and room temperature), 3TBSP molasses, 1 1/2 cup of whole wheat flour (I also added 2tsp of wheat gluten). It’s fantastic! Thank you.

  3. 5 stars
    I used a IPA because I love the flavor, and it’s always my to-go beer for beer bread. It is perfect for pepper rosemary bread. For more flavor, I add an extra TBSP of olive oil. I’ll try with a Belgian beer that I find way too sweet to drink.

  4. 5 stars
    It’s fun to use different brands and styles of beer with this recipe. They all turn out great with subtle differences in flavor.

  5. 5 stars
    I love my Zojirushi for certain bread recipies and others are better made by hand. This beer bread recipe is and excellent recipe for the bread machine. I really like the crusty crust and soft interior. My wife says it’s her new favorite bread. I used Great Lakes Dortmunder Gold lager. Thank you for such a superior recipe, they are hard to find.
    John C.

  6. Thanks. Just baked with Waterloo Dark Lager and brown sugar vs white. I micro-waved the beer from the fridge to warm it up but did not wait for it to go flat. Results were excellent. Thank you!

  7. As a brewer, I have made beer with bread in the mash! What I’ve discovered is that the bread should match the style of beer being added. For example, with a standard white bread loaf, I would recommend using a wheat beer like Widmer Brother’s Hefeweissen. For a dark(er) wheat bread, Newcastle Brown Ale would be a good choice. And for those who like Pumpernickel Rye, I’ve used Stouts, Dark Alts, Bocks, (any low hopped dark beers work well) or any dark beer that you like the flavor pairing. The main thing is to not over power the bread with the beer, but to subtly imbue the bread with a flavor that compliments, rather than contrasts with the bread.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>