For a richer flavor, try using a dark beer like a stout or porter. A sprinkle of coarse sea salt or oats on top of the loaf before baking adds a lovely textural element. This bread is best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 2 days. Feel free to experiment with different flours! Whole wheat flour or rye flour can add a nutty dimension. If you don't have day-old beer, you can use fresh beer, but the bread may rise a bit more. For a sweeter loaf, increase the sugar to 1/3 cup.
Mikey's Beer Bread
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING10 People
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VIEWS9
Transform that slightly stale beer languishing in your fridge into a surprisingly delicious and rustic loaf! This beer bread boasts a subtly malty flavor and a delightfully dense crumb, perfect for slathering with butter or serving alongside hearty soups and stews.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol6 mg
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Fiber1 g
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Protein5 g
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Saturated Fat2 g
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Sodium300 mg
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Sugar5 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 375°F (190°C). Generously grease a 9x5-inch loaf pan. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt until thoroughly combined. (3 minutes)
03
Step
5 mins
Pour the day-old beer and melted butter into the dry ingredients. Using a sturdy wooden spoon or spatula, gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter will be quite thick. (5 minutes)
04
Step
2 mins
Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)
05
Step
1 hrs
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown. (60 minutes)
06
Step
10 mins
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving. (10 minutes)
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RECIPE REVIEWS
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Verner Roberts
Jun 29, 2025Could this be made in a cast iron skillet?
Connor Olson
Jun 27, 2025I added a handful of shredded cheddar cheese to the batter, and it was amazing!
Lonny Kerluke
Jun 27, 2025This recipe is so forgiving! I didn't have oats on hand, so I just left them out, and it still turned out great.
Claud Wisoky
Jun 26, 2025The texture is perfect – dense and chewy. It's become a staple in our house.
Rosetta Reilly
Jun 25, 2025I've made this bread several times, and it's always a hit!
Jamal Fritsch
Jun 24, 2025My loaf was a little bit wet in the middle. Maybe I need to bake longer next time.
Brandon Rodriguez
Jun 23, 2025My husband always leaves half-finished beers, so this is the perfect way to use them up!
Mikayla Spencer
Jun 23, 2025I was skeptical about using beer in bread, but this recipe is a revelation! So easy and surprisingly delicious.