• Sarah Cohan

Beer Bread!

Beer bread is easy. Really, really, really easy. And so totally customizable, if you like to bake things you need to know how to make it. Your taste buds, and likely your friends, will thank you.

So you start with this guy:

Or, if you don’t have a scale (which you should!!) you can use measuring cups/spoons.

Into it you put Flour, Baking Powder, Salt, and Sugar. Then you pour in a 12oz beer. Then you mix it together, spread it into a parchment-lined 9x5 inch loaf pan, pour some butter and sprinkle some coarse salt and/or sugar on it 5 minutes before it’s done baking, and it’s done. SERIOUSLY THAT’S IT.

They make great gifts for friends, super quick weekend snacks, and you can play around with them endlessly. Cheddar garlic beer bread? Sure! Add a bunch of shredded cheese and pressed garlic. Rosemary olive beer bread? Why not?! (Um, because olives are gross.) Add a bunch of crushed fresh rosemary and sliced olives. This is one of the only recipes where you can kind of add whatever you want in whatever amounts (as long as there’s significantly more “batter” than add-ins) and it’ll be delicious.

The two loaves I made here were Whole Wheat Rosemary Garlic and Banana Beer. The former my dude decided would be perfect with some cream cheese and dried cranberries (sounds weird, I know, but he’s an awesome chef and it totally worked) and he (okay…we) definitely ate half the loaf within an hour. The latter I was inspired to make by seeing that Banana Bread Beer at the store, but instead of buying it I just made beer bread and mushed up a very ripe banana into pieces with my hands and added it to the batter. I gave it as a gift so I don’t actually know how it came out, but I can’t imagine it was anything less than tasty as hell. You could even add a couple tablespoons of pumpkin puree and use a pumpkin beer!

I’m gonna shut up now so you can go make this.

Happy Baking!

Adapted from A Pastry Affair


  • 3 cups all-purpose OR bread OR whole wheat flour (360g)

  • 1 Tablespoon Baking Powder

  • 1.5 teaspoons salt

  • 1/4 cup granulated sugar (50g) - if you’re making a sweeter version you can add another 1/4 cup

  • 12oz beer (a lighter beer won’t impart much “beer” flavor, but use whatever kind you like. I tend to go with hop-ier beers. I used a Sam Adams Session Ale for the WW Rosemary Garlic, and a Sam Adams Scotch Ale for the Banana Bread)

  • 4 Tablespoons of melted unsalted butter

  • A bunch of coarse salt and/or coarse sugar to sprinkle on top - pick whichever suits your bread flavor better, or use both!

  • large mixing bowl

  • fork or whisk

  • spatula

  • 9x5 loaf pan

  • parchment paper

  • baking spray


  1. Preheat oven to 375 degrees. Line a 9x5 loaf pan with parchment, cut to fit across the bottom from long side to long side, with a bit of overhang so you can pull it out easily (see picture above). Spray the pan - both parchment and exposed short sides - with baking spray.

  2. In a large mixing bowl whisk (or use a fork) to combine 360g flour (3c), 1TB baking powder, 1.5tsp salt, and 50g sugar (or more to taste).

  3. Pour in 12oz of beer and once the foam subsides mix it in with the spatula until no traces of the flour mix remain.

  4. Spread the dough in your pan, and bake for 35 minutes. Remove from the oven and pour your 4TB melted butter over the bread evenly, then sprinkle across the top a bunch of coarse salt and/or coarse sugar.

  5. Bake for 5-10 more minutes - it’s done when you insert a tester or toothpick and it comes out clean, with no moisture or crumbs!

  6. Cool in pan 10 minutes before lifting out using the parchment. Cool completely before slicing, or don’t and just accept that it might fall apart a bit on its way from loaf to your face.

custom desserts

boston, massachusetts

© 2014 by Sarah Cohan