Butter Crusted Beer Bread
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This is easily one of my favorite recipes. Ever since I was little and my mom bought beer bread mix from our neighbor, I’ve been hooked. When I got older, and actually started consuming beer, and learned how to cook, beer bread was one of the very first recipes I taught myself.
This recipe for beer bread is so incredibly versatile – I’ve used it as a base for everything from focaccia bread to pizza dough. When appropriately buttered on top, a thick, crunchy crust forms that’s perfect for dipping in everything from pasta sauce to soup.
I’ve also made this bread with everything from beer to Mountain Dew, so if you don’t want to use beer, essentially any carbonated drink will do. The basics include flour, sugar, butter, and whatever additional flavorings you’d like to toss in. I used garlic and onion powder myself, but almost any flavor translates well into this bread.
Combine all of the ingredients in a large bowl, except for the melted butter, and stir until the flour is completely incorporated.
Then just grease a glass bread pan (aluminum works too!) and pour the melted butter on top. I used the back of a spoon to smooth the surface of the loaf, but that’s totally up to you and how much of a perfectionist you are when it comes to your beer bread!
Then just pop the bread into the oven at 375 F for 45-50 minutes, or until the top is nice and crusty.
Let the bread set for a few minutes after you remove it from the oven to finish cooking in the center, and then tip it out onto a cooling rack to cool completely. If you are impatient, like I am, you can also just cut it right out of the pan.
Butter Crusted Beer Bread
- 12 oz beer or carbonated beverage of choice
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon baking soda
- ¼ cup butter melted
- 2 tablespoons onion powder optional
- 2 tablespoons garlic powder optional
- 2 teaspoon salt
- Preheat the oven to 375 F. Combine all of the ingredients except for the melted butter. Stir until a thick, sticky dough forms.
- Grease a bread pan. Dump the dough into the pan, then pour the melted butter on top.
- Bake for 45-55 minutes, or until the top is browned and a thick, crunchy crust has formed. A toothpick inserted in the center of the bread will come out clean when the bread is fully cooked.
- Let the bread rest for a few minutes in the pan before flipping out the bread onto a cooling rack. For best cutting results, let the bread cool for 20-30 minutes or cool completely. Serve with a saucy seafood dish or soup, and enjoy!