Quick Fix Beer Bread

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I agree that there is too much baking soda, I used 2/3rds and it was still a bit too much. I used woodchuck hard cider. Next time I am going to add some diced apple.

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A nice surprise!! Needed to make a quick bread with ingredients on hand to go with some lentil soup. Followed the recipe exactly. Very easy to make, just measure and mix. Looked overdone at the 40 min mark and I was worried when I felt how "firm and brick like" it was. When I cut into it, the interior was light and fluffy. With the crunchy crust, it was yummy and everyone was fighting for the last piece!

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If made to recipe, this has waaaaay too much baking powder, making it inedible. I cut the baking powder in half, which makes it taste delicious and still allows it rise like it should and maintain an appropriate texture.

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This recipe is soo yummy, and make excellent biscuits by cutting the time down to 15-20 minutes.

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This was my first attempt at making beer bread. It turned out really well! I used Dog Fish Pumpkin Ale, because that's just what we had in the fridge. The pumpkin flavor was subtle, but the ale flavor shined. The crust was tender, but still gave the crunch we wanted. The middle was moist. It was great with just a slight smear of butter. This recipe is def going in the recipe box. I can't wait to try it with other seasonal beers!

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this was such an easy beer bread to put together. i used a hefeweizen with just a hint of lemon zest. very good! it's an easy base too so you can get creative with any beer you want. mcmenamins ruby ale would be delicious with this!

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Tried this recipe tonight with porcupine meatballs. Yummy!! Do make sure and cook the bread the 45 minutes, otherwise it's a bit doughy. It will be brown, but it's not overdone. I used 5 tsp. of sugar and a bottle of Abbey Belgian Style Ale. Very yummy!!! Moist and full of flavor!

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Easiest bread I have ever made! I used Miller Light and self rising flour so I could omit the baking powder, baking soda, and salt, and it was a great success! Just like the beer rolls that my mom fixed as a kid.

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This recipe couldn't be simpler or more delicious. I suspect that those that didn't care for it don't like the taste of beer. And, one could imagine changing the taste of this bread based on the type of beer used (if your thought is to use light beer, you might as well use water. Will definitely make again... repeatedly. There are lots and lots of beers to experiment with.

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Having fresh bread hot out of the oven in minutes is a real weeknight treat!
Trust the recipe. Sounds like too much sugar--it's not. Bread getting too brown at 400 degrees--it's not. I used 4oz brown beer and 8oz light. A little more salt.
With stew, chili, corn chowder...........