Comments on: Veronica’s Buttery Beer Bread

By: Kendra B

Kendra B — Tue, 06 Mar 2012 00:09:02 +0000

I am not sure how one review states that the dough was dry and that there was no beer flavor. I can assure you one thing, it was not the recipe’s fault!
I tweaked this only a little. I added pumpkin ale, a scant 3 cups AP flour, and 3 TBSP cold butter to the dough, then did everything else the same. I also reduced the baking time to 45 minutes and it turned out just right.
Wonderful recipe! Thanks for sharing!

By: hazelbite

hazelbite — Mon, 12 Dec 2011 22:07:35 +0000

What a flop. No beer flavor as it is mostly dry dough and the butter only made it crispy on outside. I will not make again. I had high expectations.

By: Kittie

Kittie — Sat, 22 Oct 2011 16:40:10 +0000

I made this last night, and it was my best experience with beer bread to date. The butter made for a crunchy crust all around the loaf, and the inside was very tender. Loosely scooping the flour and sifting before stirring is key. I also let the dough sit for 10+ minutes before baking, to give the rising agent time to activate, and I believe that’s why my loaf rose like a yeasted dough! I added pumpkin ale, but nearly any beer would be fantastic in this recipe. Thanks Veronica!

By: mrsadams2007

mrsadams2007 — Mon, 28 Mar 2011 00:26:17 +0000

Really great. Very easy and came out with the best crust! Not sure you need an entire stick of butter and I am definitely looking forward to experimenting with different beers. Yum!

By: kitchenlovenest

kitchenlovenest — Tue, 15 Mar 2011 15:06:41 +0000

@ jimgina23–I’m not the foremost bread expert, but I took mine straight from the fridge. I don’t think it matters that much–should work either way.

By: jimgina23

jimgina23 — Tue, 15 Mar 2011 14:07:50 +0000

Does the beer need to be room temp. or cold?

By: cshanyn

cshanyn — Sat, 12 Feb 2011 20:15:46 +0000

This was awesome!!! Such a wonderful accompaniment to the soup I made last night and super, super easy! I think the next time I make it I might try it with half a stick of butter just to make myself feel a bit better about eating half the loaf in one sitting, but it’s amazing. Thank so much for the recipe!

By: thehooteats

thehooteats — Wed, 09 Feb 2011 18:40:16 +0000

Sounds amazing. Beer bread is going to happen.

By: NanaBread

NanaBread — Wed, 09 Feb 2011 00:12:58 +0000

I’ve tried at least 4 beer bread recipes off the TK site in the past 6 months, but none of them were what I was looking for. This one was. I used a Breckinridge Brewing Vanilla Porter, and it turned out fabulous. The texture was fantastic – crusty on the outside (due to the butter) and light and fluffy on the inside. It was incredibly easy to make with only a few ingredients I already had on hand. I baked mine in an 8″ square pan, and if you do the same, be sure to put another pan underneath to catch the butter that bubbles over the edge. I loved this beer bread. It’s amazing. Truly amazing. It’s a keeper.

By: abbylyn

abbylyn — Tue, 08 Feb 2011 20:24:37 +0000

I’m going to make this tonight – thanks for sharing!