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Beer Bread

Cheers to a delicious homemade yeast-raised beer bread. Try using stout, lager, porter or ale - each will impart its own unique flavor.
bread image
Yield 1 loaf


  • 3 cups bread flour, divided
  • 1 1/2 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 /2 teaspoon table salt
  • 1 cup beer
  • 1/3 cup water
  • 2 tablespoons vegetable oil


  • In a stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat beer, water and oil to 120-130°F. Add to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly pressing dough into roll. Pinch edges and ends to seal. Place seam-side down on large greased cookie sheet sprinkled with cornmeal. (Alternatively, place in a greased 9x5-inch bread pan.) With very sharp knife, make 3 or 4 diagonal slashes across top of loaf. Cover; let rise until indentation remains after lightly touching with the index finger.
  • Preheat oven to 375ºF.
  • Bake for 30 to 40 minutes, until internal temperature reaches 190°F. Remove from cookie sheet; cool on wire rack.


Get Bread Machine Method here.