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Bread Machine Beer Bread
This easy beer bread bakes up rich, hearty, and full of flavor—no kneading, just pour, press, and go. Perfect with soup, toast, or anytime you need warm, homemade comfort.
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Servings: 16 slices
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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:
- Sprinkle salt around the edges and make a small well in the center of the flour. Add yeast to the well.
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
Beer Type Matters:
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.
- 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
Serving: 1 slice
*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.