0 from 3 votes
Beer Bread Recipe (with Black Pepper and Parmesan)
This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 12
Calories: 243 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 cups all purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 12 ounces (a nice flavorful) beer
- 1/2 cup unsalted butter melted and divided
- 3/4 cup grated Parmesan cheese
- 1 1/2 teaspoons freshly cracked black pepper
- zest of 1 lemon (optional)
Instructions
- Preheat oven to 375°F. Lightly grease loaf pan and set aside.
- Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
- Create a small well in the center of the flour mixture.
- Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away - a couple remaining flour pockets are okay).
- Pour mixture into a prepared loaf pan.
- Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
- Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).
Cup of Yum
Notes
- **Makes 1 (9”x5” loaf)**
- Tips and Tricks for the BEST Beer Bread
- Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
- Don't overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
- Don't let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
- Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
- Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
26mg
(9%)
Sodium
509mg
(21%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
292IU
(6%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 509mg | 21% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 292IU | 6% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.