Beer Bread Two Ways

I hope your weekend involves beer. Either consumed straight from the glass, or in the form of Beer Bread.  Cheers to Friday!

So I believe deep inside most food lovers, there is a little fat kid. This fat kid is responsible for you loving things like chicken fried steak and biscuits. Or Cheetos.

How is it possible to go from loving high-brow cuisine like tarte au pistou to fried bologna sandwiches? The answer is the little fat kid.

My little fat kid actually lurks quite close to the surface, and sometimes he rears his fat ugly head and screams “I NEED CARBS”!!!!!!!!!!!!

Okay, when this happens I don’t fight it. I feed it. Beer Bread.

Usually with some butter. Ok, always with some butter.


When your little fat kid cannot be ignored, start with flour and a nice dark beer.

Whisk together flour, sugar, salt and baking powder (that’s it!)

Pour in beer and mix into a ball.


You are literally done, and in less than an hour, you will have this warm, golden brown deliciousness waiting for you and your inner fat kid. It’s ok.

Beer Bread (Two Ways)

  • 3 cups flour
  • 1 heaping tbl sugar
  • 1 tbl baking powder
  • 1 tsp salt
  • 12 ounces beer
  • AND
  • 1 4 ounce can diced green chilies (this was around 3 tbl if you use fresh)
  • 1 cup shredded cheese (I used a Mexican blend)
  • OR
  • 1 heaping tbl Italian seasoning*

The first four ingredients form the base of this beer bread recipe. If you start with these, you can pretty much add whatever mix-ins you want. I loved the aroma and taste of the both these versions!

Whisk the first four ingrediants together in a large bowl. Pour in your beer, and stir until combined and the dough forms a ball. Don’t knead it. Coat a regular sized loaf pan with non-stick cooking spray and spread the dough in.

Bake at 375° for 45 minutes to 55 minutes. Check for doneness with a knife in the center. During the last 10 minutes of baking, melt 2 or 3 tablespoons butter and brush the top of the bread with it to get a nice golden brown color. I don’t recommend skipping this step because I think the bread looks kinda ugly without it.

Let cool in pan for 10 minutes before removing it to cool on wire rack.  Try it while its warm, sooo good. 🙂

Note: I used a Penzeys blend with basil, oregano and dried garlic. You need the garlic.

Inspired by Farmgirl Fare


– Erin

Daily Question: What does your inner fat kid crave? 😉


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