Beer bread is my go-to bread recipe whenever we’re out of dinner bread and I only have an hour to make something. It’s basically the only quick bread I know of that works for dinner. The first time I tried beer bread was many years ago when we were given a mix for it, and I never forgot how good it was, but for some reason I didn’t think of making it from scratch for a long time. When I finally decided to try, I looked around and found an easy recipe that turned out to be a huge hit. Now I’ve made it about… 6 times, which is a lot for me. I usually will make something once and not make it again for a long while, even if I like it a lot, just because I always have a huge list of new recipes I’m waiting to try.
I know a lot of beer bread recipes add savory ingredients. This is your traditional, sweet beer bread (but not too sweet), finished off with some melted butter to give it a crispy exterior. Plus, it’s half whole-wheat flour, so you can feel a little bit better about making it :) I guarantee you, it will put any beer bread mix to shame!
Note: I’ve used different kinds of beer in this bread. Lately, I’ve been using a pumpkin ale. Any kind should work!
Semi-Whole Wheat Beer Bread
adapted from All Recipes
(makes 1 loaf)
1 ½ cups bread flour
1 ½ cups whole-wheat flour
1 tablespoon plus 1 ½ teaspoons baking powder
1 ½ teaspoons salt
⅓ cup brown sugar, loose
1 can/bottle of beer (12 ounces)
4 tablespoons butter, melted (½ stick)
Oven Temperature: 350 F
1. In the bowl of a stand mixer, combine the flours, baking powder, salt, and brown sugar. Mix on low speed. Add the beer and stir (lowest speed) until just incorporated.
2. Line a 9 x 5 inch bread pan with parchment paper. I recommend parchment paper because it helps achieve that crispy exterior of the bread. Pour the batter into the pan and cover with the melted butter. Bake in the preheated oven for 50-60 minutes, making sure a toothpick inserted into the center of the loaf comes out clean when done.
That’s it! Delicious bread in two steps!