If you haven’t had beer bread since college (or perhaps more accurately, copious amounts of beer and bread in the same sitting), there’s probably a good reason. Most of it isn’t very good. But we’ve recently brought the quick bread solidly back into the rotation—no all-nighters required.
This beer bread recipe couldn’t be easier, and it requires just one bowl. Simply mix dry ingredients together, pour in the beer and the batter is ready for a greased loaf pan. After you’ve added the beer, do make sure to whisk gently to avoid too much foam and gluten formation.
Unlike any beer-based concoctions you may remember from your dorm room days, this recipe for beer bread is decidedly more interesting. The beer’s yeasty and subtly sweet notes pair perfectly with an herbal and slightly spicy mix of aromatics, including caraway, dill, chives and black pepper.
For a milder flavor, we also like a lighter lager like Harp if you want to skip the classic, dry stout Guinness. Whatever beer you choose, this quick bread is a dynamic side for other traditional dishes, like corned beef and cabbage. Slathered with butter, it’s also perfect on its own. Even better with a pint of beer, of course.
For more inspiration on Irish cooking, check out our radio episode Like Carrots For Meat: The Irish Food Revolution with Chef JP McMahon. And if you're looking this St. Patrick's Day for a sweeter alternative to a traditional soda bread recipe, make our sweet and tart orange-cranberry soda bread with white chocolate chunks.
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