Moms Best Beer Bread recipe is one of the easiest bread recipes around. With just 4 ingredients, no rise time & just 1 hour, it’s perfect with every meal.
My mother-in-law knew how to put together a great party. The holidays were always my favorite time to spend with her & I so deeply miss that.
This time of year is hard without her, but I try to fill the void by making some of the things that I loved to eat at her place. One of them is this Beer Bread recipe.
OMG- it is SO GOOD. I just made it a little bit ago so I could get this picture for this post. It was gone in less than 24 hours & I tell you- I had a hard time sharing with the family.
I wanted to eat the whole thing by myself. You will too! Mom’s Best Beer Bread is truly the BEST EVER!
Beer Bread Recipe
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One of the things I miss most about my mother-in-law is how she was such a great hostess. When we would go to her house for the holidays (or really anytime) she was so good about putting out a full spread of snacks & goodies to nibble on while we visited.
You know how much I love food- so I’m sure it will come as no surprise to you that I spent most of the visits sitting at the counter picking at all the food while everyone else played with the kids.
Those were good times & it’s incredible to think about how much has changed since then. But at least I still have her awesome recipes to bring back those fond memories.
Here are some commonly asked questions
Can I use any kind of beer?
Yes, absolutely, that will work just fine. My mother-in-law was a firm believer in the cheaper the better. The more I make this recipe, the more I agree. I have made it with some really hoppy local brews and I tend to like it better with the light, cheap beer.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can this beer bread be frozen?
Yes, I do it often. Just make sure to wrap well with plastic wrap, mark with the date, and freeze. Then be sure to use within 6 months.
How many can this serve?
This recipe makes 1 loaf in a standard loaf pan. So depending on how large or small you cut your slices will determine servings. However, we are able to feed our 5 adult appetites with this and have some leftover.
Moms Beer Bread
Can this recipe be doubled?
The best way is to make 2 loaves, mixing separately. Unless you have the largest mixer, the dough would probably be too much for a standard mixer to handle. But you can bake them together. Fortunately, this is so easy to make that mixing the dough back-to-back shouldn’t take too long at all.
So what will you pair this delicious, buttery bread with first?
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HOW DO YOU MAKE Moms Best Beer Bread?
- Mix all ingredients except butter in an electric mixer with dough hook until it pulls away from the sides of the bowl.
- Transfer to greased loaf pan.
- Bake at 350 degrees for 1 hour.
- When you have 20 minutes left, melt butter & pour over bread. Return to oven & continue baking. (it will bubble)
- Cool in pan 10 minutes.
- Remove from pan, serve warm.
What is the best way to store leftover beer bread?
I like to wrap the loaf pan in foil or plastic wrap and then leave on the counter. But you can also put it in a zip-top bag instead. If you live in a warmer climate, I suggest you refrigerate to keep it as fresh as possible. Use within 4 days.
To make Moms Best Beer Bread you will need…
- Self-Rising Flour
- Beer room temperature
If you love this Easy Beer Bread recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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Moms Best Beer Bread
- 3 cups self-rising flour
- 12 ounces beer room temperature
- 3 tbsp granulated sugar
- 6 tbsp butter I prefer salted
- Preheat the oven to 350 degrees. Spray a loaf pan with oil or grease it with butter. Set aside.
- Combine the flour, beer, and sugar in an electric mixer fitted with a dough hook.
- Let the mixer knead the mixture until it pulls away from the sides of the bowl.
- Transfer to the greased loaf pan.
- Bake at 350 degrees for 40 minutes.
- Melt the butter & pour it over the bread.
- Return the bread to the oven & continue baking for an additional 20 minutes. (it will bubble because of the butter. You may want to place it on a baking sheet in case the butter bubbles over the sides.)
- Allow it to cool in the pan for 10 minutes.
- Remove the loaf from the pan, slice and serve warm.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Gina this bread looks AWESOME!!!
Alison's Allspice says
I love to experiment with different ales in beer bread. Oktoberfest sounds like a great choice!
Miz Helen says
We love a Beer Bread and this looks like a great recipe! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen says
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing your awesome post and your talent with us. Enjoy your new Red Plate and your weekend!
Connie Gainey says
Im working on it. I was so easy to mix up. Hope it turns out good.
I only have a hand held mixer that came with a dough hook hope it will work and my arm doesn’t get tired lol but I want to try cause it sounds delicious
would any 12 oz beer work?
Gina Kleinworth says
Yep – my mother-in-law always thought the cheaper the better for this. But I use whatever I have on hand.
I just made this it was my first bread and I added honey to it. It turned out perfectly I’m so excited to try it.
Mine turned out brown and not white on the inside!! Not burned at all! What did I do wrong?
Thank u so much for sharing this amazing recipe, I followed the instructions also added some honey to it and it was perfect. 🥰🌹
I just made it. I had to add another cup of flour before it pulled way from the sides of the mixing bowl. It was, however, very tasty.
Stacy Howard says
Disaster, didn’t rise at all. Flat and dense. I don’t have a stand mixer. I’ll try a different recipe.
Gina Kleinworth says
Did you use self-rising flour?
Also, yes, the kneading/mixing is what created the gluten that helps the dough to rise. Without it the process won’t create the consistency you are after. That is a huge factor in the end result.
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OMG my mother in law use to make this as well !! Thanks so much for sharing. It’s the best and the easiest to make.