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Beer Bread


Beer Muffins


Submitted by: Tim Bleichroth 


  Notice the irregular features of the crust. This is not unusual

when baking beer bread due to the enhanced fermentation process.



4 cups flour
1/4 cup sugar
2 tablespoons baking powder
12 ounces warm beer (Lite beer does not

work well in this recipe)
2 teaspoons salt
2 eggs, slightly beaten

Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. The mix will get stiff very fast, so you will probably have to knead the last of the flour in with your hands. Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool. You will notice right away that beer bread has a stronger aroma of yeast than regular bread.


I got this recipe from a good friend who includes in the ingredients, 1 stick of butter or margarine, melted.

Her instructions are to bake as above, remove from oven and pour the melted butter over the top of the

bread. Or, pour the butter on top of the batter before placing in oven, and then bake. Either way is fine.



Below is a recipe for Beer Muffins. Very easy to make!



3 cups Bisquick Mix

3 Tbs. sugar

1 can warm beer


Beat the beer and sugar until sugar is dissolved. (will be foamy)

Add Bisquick mix and stir until just moistened.

Put 1 Tbs. batter into greased muffin tins. Let rise 20 minutes.

Bake at 425 degrees for 15 minutes.

Serve with lots of butter.