Beer Bread

Beer Bread


3 cups flour (I didn’t sift, but I did spoon it into the measuring cup before leveling)

1-1/2 teaspoons salt

1-1/2 Tablespoons baking powder (1 Tbsp. plus 1-1/2 tsp.)

3 Tablespoons sugar

½ teaspoon dried oregano, dried basil, or cracked rosemary, optional (I didn’t use any herbs)

1 12-ounce bottle of beer, room temperature




½ cup butter, melted

¼ teaspoon garlic powder


Preheat oven to 350ºF. Lightly grease a loaf pan (5” x 9” or 4.5” x 8.5” both work), set aside.


In a large bowl, combine the flour, salt, baking powder, sugar and herbs, if using.  Add the beer and stir until blended. Turn mixture into prepared loaf [pan.  Bake for 1 hour.


Combine the butter and garlic powder.  Remove the bread from the oven.  Pour the butter mixture over the top.  Allow the bread to rest in the pan for 10-15 minutes before removing.


Yield: 12 slices


The bread is easier to slice when cool, but is so delicious when warm.