Bread Machine Beer Bread Recipe
Whip up this easy Bread Machine Beer Bread with minimal prep and tons of flavor. Just dump, press start, and enjoy a warm homemade loaf.
Servings: 12
Calories: 169kcal
Equipment
Ingredients
- 1 ½ cups beer room temperature, amber ale, IPA, or stout
- 4 cups bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoon active dry yeast or bread machine yeast/instant yeast
Instructions
- Prep the bread machine: Ensure the pan and paddle are in place.
- Add ingredients in order: Pour the beer into the bread machine pan. Add bread flour on top to fully cover the liquid. Make a small well in the flour and add sugar, salt, and yeast - keeping them away from the liquid.
- Select cycle: Choose Basic/White Bread for a 1.5-lb loaf. Set crust preference (light, medium, dark).
- Check dough: 10–15 minutes into kneading, open the lid and check dough consistency. Add 1 tablespoon flour if too wet, or 1 tablespoon water if too dry.
- Bake and cool: Once the cycle finishes, remove loaf and let cool on a wire rack for at least 30 minutes before slicing.
Notes
Tips for Success
- Makes a 1½-lb loaf: perfect for sandwiches, toast, or snacking.
- Let beer bread cool fully to avoid squishy slices.
- Experiment with beers: amber for mild flavor, stout for deep richness, IPA for a subtle hoppy note.
- Optional: add fresh herbs (rosemary, thyme, chives) or shredded cheese for extra flavor.
- Room Temp: Up to 3 days in a bread bag or foil.
- Refrigerator: Up to 6 days.
- Freezer: Up to 3 months; thaw before slicing.
- Reheating: Toast, air fryer, or 300°F oven for a fresh-baked taste.
- Serving Ideas: With jam or honey, as sandwich bread with chicken salad, or alongside soups and stews.
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 196mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.4mg
