I recently got a note on The Boat Galley’s Facebook page from a reader who found the sheer number of recipes in The Boat Galley Cookbook almost overwhelming. He suggested that I regularly post some of my favorites and tips to go along with them. Here’s the first — beer bread. I’ll first tell why I like the recipe, show the recipe as it is in the cookbook, tell what/why I’m modifying it, other tips on making it, and finally give the recipe as I actually made it.
Why I Like This Recipe: It’s very quick to mix up (about 5 minutes), works in almost any pan, can be varied in all sorts of ways and I’ve never met anyone who doesn’t like it. It’s a good choice whether you’re in a marina, at anchor or underway in settled conditions (that is, calm enough that you can use the oven).
First, I’ll share the recipe as it was published in The Boat Galley Cookbook (page 382).
Check out the variations in the notes and how I like to make the bread below.
Beer Bread and Variations
Easy-peasy homemade bread — this beer bread recipe takes just 5 minutes to mix up! Lots of variations, can be baked in a variety of pans and TASTES DELICIOUS!
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Servings: 10 slices
Calories: 202kcal
Carbs (g): 31
Ingredients
- 3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons chopped fresh dill Or substitute 2 tsp dried dill.
- 1 cup grated cheddar cheese Use any other cheese you like.
- 12 ounces beer Use part water if needed.
- Optional glaze: 1 egg and 2 teaspoon water, beaten
Instructions
- Preheat oven to 375° F.
- Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick.
- Spread in a greased 9″ x 5″ loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
- Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
Notes
Garlic and Herb: Eliminate the dill. Add 1 teaspoon each of dried rosemary, oregano, thyme and garlic powder to the basic mix.
Rosemary and Feta: Eliminate the dill and cheddar. Add 2 teaspoon dried rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
Italian: Eliminate the dill and cheddar. Add 1 teaspoon each dried basil, oregano and garlic powder and 1/2 cup grated Parmesan or Romano cheese to the basic mix.
Nutrition Facts
Beer Bread and Variations
Amount Per Serving
Calories 202
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 305mg13%
Potassium 181mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 120IU2%
Calcium 140mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Situation and How I’ll Modify the Recipe:
- It’s only going to be Dave and I, so I’d like a little smaller loaf. Also, I’m going to use my small round Magma pan instead of a 9″ x 5″ loaf pan. This recipe is easy to cut by 1/3, so that’s what I’ll do. Since it’s about the same thickness in the pan, it’ll take about the same time to bake.
- Dave is allergic to milk and milk products, and so can’t have cheese. I’ve learned that most recipes turn out just fine if I omit the cheese, so that’s what I’ll do here (for those who don’t have a milk allergy, you can use just about any kind of cheese — I’ve used all sorts of types in the past — and it’s even better).
- I’m going to be serving this with pasta and a red sauce, so I’ll make the Italian version (without the cheese).
- I’m not going to use the optional glaze as I’m out of eggs.
Other Tips:
- The beer that you use will greatly affect the flavor of the bread. Using a fairly generic beer (Bud in my case) will produce a bit of flavor in the bread, but nothing particularly strong and it’s very unlikely that anyone will even identify it as beer. Very light beers, such as Corona, will be almost unnoticeable. Using more flavorful beers and ales — say, Sam Adams, will have more flavor and dark beers even more. These are great with chili and bean soups. If you have a choice of beers, choose whichever one you think would best accompany the meal if you were drinking it.
- If you’re making a partial recipe as I am, it’s hard to measure beer since it foams. Pour slowly and let it settle between pours. This isn’t a problem if you’re making a full recipe as most beers come in 12-ounce cans and bottles in the US.
- If you’re not comfortable using a toothpick to determine if the bread is done, a more definitive test is using an instant read thermometer — it should read about 200º F.
- For those baking in an Omnia Stove Top Oven, make the full-size recipe (for the 9″ x 5″ pan) and bake it 45 minutes. The top won’t be as golden brown, but the other tests for doneness still work.
The Recipe as I Made It
Italian Beer Bread
With the addition of some herbs, standard beer bread becomes a delicious accompaniment to your favorite spaghetti dinner.
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Servings: 4
Calories: 263kcal
Carbs (g): 53
Ingredients
- 2 cups flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon each dried basil, oregano and garlic powder
- 1 cup Budweiser beer (the cook gets the other 1/2 cup!)
Instructions
- Preheat oven to 375° F.
- Combine everything except beer in a mixing bowl. Slowly stir in beer and mix just until combined. The batter will be thick.
- Grease a 6″ round pan (this is the smaller saucepan in my Magma nesting pan set). Spread batter in pan and place in oven.
- Bake until golden brown and a toothpick stuck in the center comes out clean (or instant-read thermometer reads 200º F.), about 45 minutes.
- Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
Nutrition Facts
Italian Beer Bread
Amount Per Serving
Calories 263
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 296mg12%
Potassium 285mg8%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Jorge Bermudez says
My first comment is that if I go to page 352 on my iPad that recipe is not on that page. Not even close! I have always run into this, pages don’t match. Thanks for listening though!!!!
The Boat Galley says
If you’re using an electronic version, you can go to the index in the back and look up the recipe by name and click on the page number there (it’s programmed as a link). If you’re using it in the Kindle app on your iPad, it’s at location 12575.
Helen Marie Stanfield Bell says
Great idea to give variations and substitutions for ur great recipes
Skylar Walker says
Yes, more like this but keep up the good others too! Thank you!!
Susan Leaf says
I have a variation for a solar oven that is really great.
3 C self rising flour
2 TBS sugar
1 dark beer( I use Amberbock or Yeungling Black & Tan)
3/4 C dried cranberries
1 TBS cinnamon
Mix together and place in covered pan and into preheated solar oven.
Depending on the angle of the sun, it takes anywhere from 1-1/2 hours.
Makes a great breakfast bread.
Carolyn Shearlock says
Sounds good — and the dark beer, cranberries and cinnamon could be used in the original recipe if you don’t have self-rising flour, too.
Pamela Shubert says
Sure – I love recipes!
Lorraine Smith O'Callaghan Dolsen says
I like the additional tips. Helpful. Is your magma pan stainless steel? I have nesting SS pans and don’t seem to bake as well as other bakeware I’ve used.
The Boat Galley says
Yes, they are the stainless ones. I haven’t noticed a lot of difference, other than the face that the sides are higher so the top doesn’t always brown quite as well.
Debra Perfitt says
Bread make a great hostess gift too. Thanks.
The Boat Galley says
Great idea! Also, you can mix the dry ingredients, put it in a pretty jar or Ziploc, and include instructions to add the beer and bake (I’ve seen these “kits” sold for $7 to $10, but it’s so easy to make your own as a gift and it costs a LOT less)
Marie Fornof says
Great tips. My husband is taking sailing courses and has the ASA through 103. I will be starting soon as we plan to do some coastal sailing and if we like it buy our own boat. So, for my birthday I had him buy one of the books you recommended. I appreicate your column and blog.
Grace May says
Keep doing what you doing , TBG is fabulous, thank you.
Grace May says
Your bread recipes sound fabulous and tks for the added tips they are valuable. Do you turn your pan over to cool on the rack?
The Boat Galley says
Not really. I’m using a round pan here so I let it cool about 10 minutes in the pan, right side up. Then I flip it out of the pan and usually serve it fairly soon. If you are using a loaf pan, you can set it on its side to cool.
Kelly Hauquitz says
Keep on doing what you’re doing. Your information & perspective is valued.
Sebago Seymour says
Irish Brown Bread would be a great addition!
Helen Bell says
U have been doing this for awhile. Great recipe. We make pizza crust this way too but with just flour, powder and beer. Quick and easy
The Boat Galley says
I like that idea! Same proportions?
Helen Bell says
Yes same proportions but I like a thin crust so I half the recipe for a 12″ pizza
The Boat Galley says
I’m going to have to try that!
Helen Bell says
Oops. …meant to say I not U
Terri Zorn says
Versatile recipe. Sweet or savory….we love it. One of my favs ;add some shredded cheese and French fried onions. 🙂
The Boat Galley says
Definitely sounds like a winner!
Michael R Miller says
Honestly, you had me at beer…
Laura Highland-Maile says
I like to layer sugar/cinnamon and raisins for breakfast.
The Boat Galley says
Now that’s a cruiser recipe — beer bread for breakfast!
Deborah Mackenzie says
Great – will try it out – my husband can’t have dairy either so good to see you can leave out the cheese!
Anne Ellingsen says
Looks easy will try it!
The Boat Galley says
It is!
jackie says
No longer on a boat (SV Lively Lady) but still pay attention to your posts. I just started making “beer bread” and my husband really likes it. My recipe says to use self-rising flour, but sometimes things are hard to get here in Guatemala so I make my own. It’s easy.
For every cup of self-rising flour use a cup of all purpose flour, 1 1/2 tsp baking soda and 1/2 tsp salt. Has been working just fine. I’m going to try the bread recipe with gluten free flour too since I’m allergic to wheat…..and the the bread looks and smells so good!!
Sheryl Shard says
Looking forward to trying this out! Thanks.
Cruisingrunner says
I have used your beer bread recipe A LOT!
Sherry Day says
Has anyone successfully made this gluten-free?
Cyndy Carter says
I keep self rising just for this purpose. I prefer Coors light. It gives a nice texture. Also, I use a small amount of Italian seasoning and a loaf pan. I’ve been using this recipe for over 25 years and it never gets old. I also drizzle melted butter or olive oil on the top before baking.
Caveat: don’t over mix it makes the bread tough
Gimme Shelter says
This looks delicious!
Mona says
This one is awesome too 🙂
NO-KNEAD CRUSTY ARTISAN BREAD
YIELD: Makes 1 loaf
INGREDIENTS:
3 cups all-purpose flour
2 teaspoons kosher salt (not table salt)
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water
Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*
DIRECTIONS:
In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you “work” it, the more soft, fluffy air pockets will form.
Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.
After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.
Carefully remove bread to a cutting board and slice with a bread knife.
Enjoy!
NOTES
Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!
Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.
I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.
There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.
I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.
I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.
Add any mix-ins you like – herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you “work” it, the more you’re encouraging soft, fluffy air pockets to form!
Karri Alderson says
Hello, This recipe looks amazing. Could you clarify a point? What type of flour are you using? The recipe says Flour and some people are commenting about using self-rising flour. It has left me a bit confused. Thanks!!
Carolyn Shearlock says
I use regular — either white or whole wheat.
Shawneea says
We live in a geodesic dome in southern Oregon most of the year. It’s completely off the grid, but we have some solar energy, and running water. We are both geezers, so we have named it Wiz-Dome.
I am following many, many ideas from this great website, even if I don’t have an oven nor a boat, and this Beer Bread is wonderful! I also make cornbread this way.
Thank you so much for all the hugely useful information!
Carolyn Shearlock says
Fantastic! Thank you! Sounds like a great home.
Debbbi says
I live in a trailer part-time while working at a remote hot springs in CA and I’ve found your recipes to be the most thoughtful ever! This year I’ll be attempting to bake this bread in a solar oven. Maybe some quick breakfast breads too 🙂 Thank you for sharing!
Carolyn Shearlock says
Thank you!