You’ll have to excuse the inappropriateness of this post. I fully understand your position.. it’s 100 zillion degrees outside and the last thing you want to be tempted with is something that requires you to turn on your oven.
Baking. In the heat of the summer. Who does that?
I do!
And you should too.
Here’s an oldie but goodie (blogged before on Dine & Dish) recipe to get you in the mood…classic Beer Bread. Not the kind you mix up from a box, but just as simple.
Turn on your oven and heat things up even more. It’s so worth it. I promise!
Buttery Beer Bread
Beer bread with a thick, buttery crust and tender inside. Quick, easy and so delicious!
Ingredients
- 3 cups flour sifted (not packed)
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 12 ounce can or bottle of beer
- 1 stick butter melted
Instructions
- Preheat oven to 375°F
- In a medium bowl and using a wire whisk, sift together all dry ingredients.
- Add beer and stir with a wooden spoon until well incorporated.
- Spray a loaf pan with cooking spray and pour beer bread batter into pan.
- Pour melted butter over the top of the beer bread batter.
- Bake for 1 hour.
- Remove from oven and allow to cool for 15 minutes before removing from pan.
Yes, Ma’am!
That bread looks amazeballs! I am a sucker for bread anyway, but yummy!!
This beer bread is truly a beauty. Yes, for bread (and probably macarons too), I don’t mind turning on the oven in the summer.
Can’t wait to try this.
I almost wish I hadn’t seen this! I’m trying NOT to indulge and it’s going to be hard to get this off my mind!!!
Well it certainly isn’t a bazillion degrees here so I’m all for baking bread at the moment. It’s so grey and rainy here that I can’t think of anything more comforting.
Oh my, it’s been ages since I’ve made beer bread!
That IS simple! And it looks delicious!
I LOVE beer bread! One of my all-time favorites, especially since it’s so easy to whip up a batch. Your photo looks lovely!
I love beer bread! This is my kind of recipe. Great photo!
Um, yes. Yes x a billion. Yes.
Beer bread is a favorite in our house. Unfortunately I can at the whole loaf myself. Love it!
Ha! Not inappropriate at all. We just turned on our air last night– couldn’t stand it anymore. Though you’d probably laugh at us since it’s only 90ish… Can we top this with more butter?
Not inappropriate at all! I bake all summer. In Georgia heat. That’s what air conditioning is for, right?
That looks so good…totally worth turning on the oven for. My mom regularly made beer bread when I was a kid, but I don’t make it all that often and when I do, it’s usually to serve with soup. I think I could manage beer bread in this heat but probably not soup.
This bread looks amazing!! The crust is perfection
Holy cow, that bread looks good!! And sounds easy to make! I’ve pinned and printed – going to make it tomorrow.
Looks amazing, Kristen!! I’m going to definitely make this soon!!
I’m firing up the oven right now. Gonna try this without gluten, just realized I miss beer bread!
Oh I’m making this immediately. Beer in bread is the best thing ever.
I’d make this no matter what temperature it was!
Oh hey, guess who’s baking this today…yes, in the heat of the summer!!!! Thanks!
wow this bread is gorgeous!! i’m definitely going to make this tonight! it’s too easy not to
my experience with beer bread..I used a very strong beer *Arrogant Bastard* and the beer taste was overwhelming. Great beer to drink tho.
Yum! I’d been planning on making sandwich bread, but I may have to try this first! I’ve never made beer bread before!
When I first moved to Denver I was soon introduced to Coors Beer Bread; you know back in the day when Coors didn’t go east of the Mississippi River and it was sort of a magical beer in the minds of many?
Same recipe, same deliciousness and I’ve even strayed from the Coors part; it’s so completely different with a dark beer. Good different!
You are my hero!! My mom used to make the best beer bread ever and she can’t find her recipe. I am going to try this one and see how close it is. I remember eating my mom’s beer bread warm with butter….HEAVEN!!
What size loaf pan did you use? Looks delish..oh.and a question. We don’t drink beer here, so a friend provided me with a bottle about ? ago. Will bottled beer ever go bad ?
Great question, Denise! Sorry about missing that info.
I used a 1.5QT 8.5×4.5×2.5 inch glass baking pan.
I’m not sure if beer will go bad or not. I think it it is stored properly (in the fridge or out of direct sunlight) it should be fine but I honestly am not sure. I’m thinking for a recipe like this, versus drinking it, it should be fine, but that’s just my guess
I JUST made beer bread last night! I haven’t tried it yet, but I used pumpkin beer and supplemented it with pumpkin pie spices and cinnamon sugar on top
That is a BRILLIANT idea!
I somehow constantly find myself baking in the summer! This loaf looks delicious and I love how easy it is to throw together!
I wanna bake this just for the smell alone! I’ve used your recipe before. It’s so easy and makes the house smell so wonderful!
It’s cooling off here, so I’m all for turning the oven on. Perfect timing!
This must be that beer bread I was hearing about! It looks so darn good!
Looks delicious! Another bread recipe to try out.
Hmm… wonder if I could substitute something like rootbeer or sprite for the beer? Is it just the carbonation it needs or the yeast? Either way, looks fantastic!
My mom has used soda before simply because she didn’t have any beer in the house and it works just as well, the taste is a little different but it works!
Oh Kristen, beer bread is utter bliss! I can smell it through the screen!!
I don’t mind cranking up the oven as long as the AC is on as well. Looks delicious, Kristen
I LOVE beer bread, I just made some last week. It’s such a comfort food for me.
That’s some good looking bread, Kristen. Love beer bread and that crust looks so good!
Oh my gosh, this beer bread looks amazzingggggg! What kind of beer do you recommend?
Who said you’re crazy for baking in this heat? I always bake, it’s the only thing that keeps me sane!
I do too! And beer bread sounds pretty good to me. Sounds like fun!
For sure I can eat a lot of this beer bread. I want to eat this one.
This looks absolutely amazing!! Totally worth turning on the oven
Love this recipe – forgot about it. Baked last night, crazy hot, what was I thinking?
See you soon!
Beer bread is always worth turning on the oven in my opinion. It’s a favorite in our house!
Now I am craving beer bread. This looks perfect, Kristen!
There is nothing quite like hot bread out of the oven.
Beer bread is one of my favorite quick breads, always so great with chili!
I adore home made bread! No one has a time to do that except real fun :). Your bread look gorgeous.
Gosh i haven’t made beer bread in ages. This is definitely enough to entice me, especially since I’ve been making a lot of jam lately.
You’re right – some things are worth firing up the oven for – even on these crazy hot days! And I have to say this Beer Bread looks like the thing to do. Can’t wait to give it a try!
This is nice bear bread recipe. I haven’t tried eating bread with bear so I want to know what the taste is.
This looks delicious, thanks for sharing it! I’ll be sure to give it a try!
I know this post is old news by now, but I made your beer bread last night, and it was delicious! And so easy. It was perfect with soup. I just ordered some beer bread mix from a home party I went to. I wanted to make homemade to see how it compares. I have a feeling we’ll be giving the mix away.
Buttery Beer Bread~~~
Made 6 mini loaves, added 2 cups of diced pepperoni and 2 cups of shredded cheddar cheese and cut butter to 1/2 stick and they came out delicous, perfect, yummy and freezing to add to holiday cookies baskets!Love it!!!
ugh, wish I’d read about reducing the butter sooner – it spilled over the bread pan and has made a quite a stinky mess, I hope it still tastes ok.
ugh, wish I’d read about reducing the butter sooner – it spilled over the bread pan and has made a quite a stinky mess, I hope it still tastes ok.
I add the butter to the mix to give the bread a softer crust. I also sift all the dry ingredients together three times before I add the beer and the butter. LOVED this recipe! Very nice crumb to the bread. Thanks!
I add the butter to the mix to give the bread a softer crust. I also sift all the dry ingredients together three times before I add the beer and the butter. LOVED this recipe! Very nice crumb to the bread. Thanks!
I add the butter to the mix to give the bread a softer crust. I also sift all the dry ingredients together three times before I add the beer and the butter. LOVED this recipe! Very nice crumb to the bread. Thanks!
do you think this would work with whole wheat flour and molasses instead of sugar?
You should list the pan size on this recipe. I used a regular bread pan and the butter overflowed and burnt in the bottom of my oven causing my house to fill with smoke :/ Not your fault, just remember there are some people out there who are cooking inept and need to know every detail!
Same thing just happened to me … should have read your post.
Ugh – sorry! I will add a pan size. Didn’t consider that before (and missed Rachel’s comment before). Thanks for letting me know.
I made this tonight and it was FABULOUS! This is a keeper … thanks for sharing it!
I can’t believe how easy this was to make and so yummy! I will definitely be making this more often.
How important is the sifting? I’m lazy
I’m totally lazy too. I make this all the time and 99% of the time just loosely shake the flour out into the bowl from the measuring cup, and call that good – and honestly I can’t tell a difference
Just make sure you don’t pack the flour down in the measuring cup 
Beer + Bread = Sign me up! I would eat the whole loaf all in one sitting! YUM
Just pulled this out of the oven an hour ago and taste tested. It was SO delicious…one million times better than the pre-made mix! It will go fabulous with our soup tonight as we try to stay warm here in Iowa! Thanks for sharing!
This is the best beer bread I have ever had. I have passed it around to all of my friends who beg me to make it every time they are over and since it’s so easy its hard to say no.
This looks amazing, and I really want to make it. I was wondering what bread pan size to use, I don’t want it to overflow like what happened to some people. Thanks!!
I’m so sorry – I was out of town and just sat down at my computer for the first time! I use a 9″ x 5″, 6 cups stoneware pan from Pampered Chef. I also find a darker beer translates flavor better, but it doesn’t matter at all what kind you use! They all taste great in this bread!
Oh! One more question! Does the type of beer matter? Thanks!
This is delicious gluten free too! Beat an egg with the beer (gf-Omission is great), and use a high quality gluten free all purpose flour, like Better Batter.
Realllly good.
I was wondering how much ‘a stick of butter’ is (approx) please? I’m in NZ and am wondering if it is the same…
Holy cow! This bread is absolutely delicious – buttery crunchy outside, tender inside. It made the perfect addition to chicken noodle soup on a chilly fall day. I will make this again and again. Thank you for the great recipe!
This bread is incredible!!! My entire family is completely in love with it, and it’s so easy to make. Thanks for the recipe. This will become a regular at our table.
Am I reading this right? The recipe calls for 1 stick of butter ( 1/2 cup ).
Yes – it is really buttery!
I usually use just a few tablespoons (1/4 cup) or less and the flavor and crust is just as good. Plus, I like to eat the bread with butter so I can justify it this way
Highly recommend. This recipe is A KEEPER. I’ve made it so many times and each time it’s reliably delicious, crunchy, buttery with a tender crumb. I’m not a beer connoisseur but have used a couple different – all delicious. One evening when I baked two loaves, I used a different beer for each and there really wasn’t any remarkable difference. Also, during the pandemic, when groceries weren’t reliably available, I skimped back to 1/2 a stick of butter and it was still super buttery and crunchy so I just use the 1/2 stick now. Since I converted the recipe to grams for quicker assembly, I know that each time I bake this I’m staying true to the recipe. The only time it turned out a little heavy and under-baked was, again during the pandemic, when I had sub’d a different flour from my usual King Arthur. Thank you for this great recipe. We are having grilled brats tonight with roasted herby tomatoes and onions, served with grainy mustard. This beer bread is the perfect thing to wipe up the tomato juices and pair with the sausages.
You are the best – thank you!