Beer Bread (by Bread Machine or Conventional Bread Method) Recipe

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45 mins (prep 20, cooking 25)
11 ingredients
16 servings
This recipe for Beer Bread has a fine grain, firm crust, light volume, nice moist quality plus a slight taste similar to sourdough. I use the bread machine as a convenience - to make the dough and proof it. Then I interrupt the cycle just prior to the baking function so I can shape to a regular loaf pan, give it an extra and final rise, and bake in the oven. That way I have a nicely shaped loaf without the gaping hole in bottom from the kneading blade. Yield: 1 pound 6 ounce loaf.

Categories:  american ,
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  • 1/3 cup warm water
  • 3/4 cup (6 ounces) flat beer, room temperature
  • 1 1/2 tablespoons cooking oil
  • 3 cups bread flour
  • 1 1/2 teaspoons vital wheat gluten (optional)
  • 1 teaspoon dough enhancer (optional)
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 package dry yeast (a scant 2 teaspoons)


Serving Size (2.96 g)
Servings 16
Amount per Serving
Calories 8.08 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.45%
Saturated Fat 0.0g 0.36%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 110.51mg 73.68%
Total Carbohydrate 2.01g 10.72%
Dietary Fiber 0.01 g 0.37%
Sugars 1.85 g %
Protein 0.02g 0.7%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.12mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, cooking oil, bread flour, vital wheat gluten, package, dry yeast