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The Gist
| SERVES | COOK TIME | TOTAL TIME | DIET NOTES | SKILL LEVEL |
| 16 | 3 hours (hands-off) | 3 hours | Vegetarian | Easy |
Why You'll Love This Recipe
- Dump-and-go bread maker recipe-no kneading or fussing
- Uses pantry staples plus your favorite strong-flavored beer
- Makes a hearty, fluffy bread with savory depth
- A great recipe for new or seasoned bakers
- Ideal for soups, sandwiches, or using up leftover bread
I love making bread the old-school way-flour on the counter, dough under my fingernails, timer ticking. There's something grounding about it. But y'all, let's be honest: sometimes I want to press a button and walk away. That's where my Neretva Bread Machine comes in. It's a sleek little workhorse that's made my mornings easier and my house smell like a corner bakery.
One of the first things I tested in it was this Beer Bread, mostly because I had a Shiner Bock in the fridge and a craving for something warm, bready, and just a little bold. I dumped everything in, picked the basic cycle, and walked away. A few hours later, I had a loaf that was perfectly crusty, chewy in the best way, and rich with flavor. Not a trace of flat beer or bitterness-just that warm, yeasty comfort with a Texas twist. This one earned a permanent spot in my bread rotation. Especially on soup night.
Where This Recipe Comes From
Beer bread's been around forever, but this version leans into the power of a bread maker and a smart blend of wet and dry ingredients. It skips the shortcuts found in some quick bread recipes and instead taps into real fermentation thanks to a proper leavening agent: instant or active dry yeast. The beer acts as both liquid and flavor boost, creating a crusty, flavorful bread with a deep, almost nutty, malt richness.
Every loaf of bread you make with this method can take on its own unique flavor, depending on the kind of beer you choose and any fresh herbs or add-ins you toss in.
Equipment Needed
Bread Maker - I use the Neretva 15-in-1 (2.2 lb capacity)
Measuring Cups & Spoons - Key for balancing your dry and liquid ingredients
Wire Rack - For cooling your fluffy bread without soggy bottoms
Bread Knife - A good serrated blade for clean slices
Gather Your Ingredients
12 oz beer - Not flat, room temp. Amber ale or stout works well for strong-flavored beer lovers.
¼ cup sugar - A key ingredient for browning and subtle sweetness
1 tablespoon vegetable oil - Or butter, part of the wet ingredients
3 cups bread flour - Gives structure to your bread dough
¾ cup whole wheat flour - Adds texture and nutty flavor
1 tablespoon kosher salt - Enhances the savory flavor
2 teaspoons instant yeast - Or active dry yeast, just don't skip it-it's your leavening agent
Let's Get to Cookin'
Load the Ingredients:
Pour the ounces of beer into the bread machine pan. Add sugar and oil-your liquid ingredients.
Spoon in the dry ingredients: bread flour and whole wheat flour, leveling with a knife.
Sprinkle salt around the edges and make a small well in the center of the flour. Drop in the yeast.
Set Your Cycle:
Choose the Basic or White Bread setting, go with a medium or dark crust, and press Start.
Cool It Down:
When done, lift the loaf of bread out and let it rest on a wire rack for at least 30 minutes before slicing. This keeps your fluffy bread from tearing and lets the flavors settle.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Pro Tips from My Kitchen
Use room-temp beer - Cold beer messes with your leavening agent.
Try different beers - Each one gives the bread dough its own unique flavor.
Make garlic croutons - Cube leftover bread, toss with olive oil and garlic powder, bake on parchment paper for 15-20 minutes.
Add fresh herbs - Rosemary, thyme, or chives add big flavor with no fuss.
Make It a Meal
- Dip into a bowl of hot soup like my Creamy Salmon Chowder
- Pair with leftover Homemade Meatloaf for an out of this world sandwich!
- Make a grilled cheese with this delicious beer bread and my Southern Pimento Cheese
- Serve toasted slices alongside Clam Chowder for a hearty lunch
FAQs
Is this a quick bread recipe or a yeasted bread?
This isn't a true quick bread recipe. It uses yeast and beer for proper rise and flavor.
Can I use active dry yeast instead of instant?
Yes-just dissolve it in a bit of warm water before adding.
What kind of beer makes the best beer bread recipe?
Amber ales and brown ales strike a good balance. Use strong-flavored beer like stouts for depth. Skip IPAs unless you enjoy the bitterness.
How do I keep leftover bread from going stale?
Wrap it well, or turn it into croutons with garlic powder and herbs.
Leftovers & Storage Tips
- Store in a bread bag or foil at room temp for 3 days
- Freeze individual slices to use later-great for toast or paninis
- Reheat slices in a 300°F oven for a fresh-baked taste
- Got leftover bread? Cube it and make buttery croutons on parchment paper-season with garlic powder and herbs for a crispy snack
What's Your Hurry? Stick Around for Seconds
Looking for more great bread recipes that come together with minimal effort? Subscribe to my newsletter, I've got plenty more homemade bread ideas, whether you use a bread maker or bake by hand.
Tried It? Let Me Know
Did this become your new great beer bread? Leave a comment or tag me with your version-especially if you found a kind of beer that gave it game-changing flavor!
Knead Another Slice? Try These Next
If that first slice didn't stand a chance and you're already eyeing the rest of the loaf, you're in good company. When bread's this good, it's only natural to want another. Here are a few more recipes that carry the same homemade comfort and bold flavor-perfect for anyone who's always ready for another slice.
Easy Potato Flake Friendship Bread - Sweet, soft, and deeply nostalgic, this starter-based loaf is perfect for gifting-or hoarding for toast all week.
Bavarian Soft Pretzel Rolls - Chewy on the outside, soft in the middle, and begging for a swipe of mustard or a dip in queso. Great for sliders or snacking.
Amish White Bread - Lightly sweet, incredibly soft, and just the kind of everyday bread you'll find yourself making on repeat. Simple ingredients, big reward.
Indian Fry Bread - Golden, crisp-edged, and tender inside-this fry bread is a fry-up favorite with endless topping possibilities, sweet or savory.
Buttermilk Beignets - Pillowy little pockets of fried dough magic, best dusted in powdered sugar and served warm with coffee or cocoa.
Homemade Naan - Buttery, blistered flatbread that's perfect for scooping up curries or wrapping around grilled meat. Make extra-you'll want it for everything.
*****
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Bread Machine Beer Bread
Ingredients
- 12 ounces beer room temperature, not flat - use something flavorful like amber ale, brown ale, or even a stout - I used Shiner Bock
- ¼ cup sugar
- 1 tablespoon vegetable oil or melted butter
- 3 cups bread flour
- ¾ cup whole wheat flour
- 1 tablespoon kosher salt
- 2 teaspoons instant yeast 1 packet
Instructions
Step 1:
- Pour beer into the bread machine pan. Add sugar and oil.
Step 2:
- Add bread flour and whole wheat flour (if using), spooned and leveled.
Step 3:
Step 4:
- Select the Basic or White Bread cycle, medium or dark crust, and press Start.
Step 5:
- Once the loaf is finished, remove promptly and cool on a wire rack for 30 minutes before slicing.
Notes
- Light Lager - mild and slightly sweet.
- Amber Ale - balanced with toasty notes.
- Stout or Porter - bold, rich, and malty (pairs beautifully with cheddar or chili).
- Avoid overly hoppy beers like IPAs unless you're after that bitter edge.
- 1 cup shredded sharp cheddar
- 2 tablespoons chopped fresh herbs (like rosemary or thyme)
- 2 teaspoons minced garlic or onion flakes
- ¼ cup cooked crumbled bacon
Wrap tightly in foil or a bread bag and store at room temp up to 3 days.
Freeze slices individually for toast, grilled cheese, or paninis later on. Got Stale Bread? Make Croutons!
Cube leftover bread and toss with 2 tablespoons olive oil.
Preheat oven to 375°F and line a large baking sheet with parchment. In a large bowl, add:
– 2 teaspoons Italian seasoning
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper Toss until evenly coated.
Spread cubes in a single layer on the baking sheet.
Bake 15–20 minutes, turning once halfway through, until golden and crisp. Cool completely before storing in an airtight container for up to 1 week.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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