We love this bread machine beer bread recipe. Its flavor is hearty and slightly old-world, with a soft, chewy interior and a satisfyingly crunchy crust.
Last Updated on August 17, 2025 – Originally posted January 29, 2017
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It’s fun to use different brands and styles of beer with this recipe. They all turn out great with subtle differences in flavor. ~ Phillip
Years ago a reader asked me for a beer bread recipe. I didn’t have one then, but I do now—and I’m happy to share it. Even if you’re not a big beer fan, don’t worry: the finished loaf doesn’t taste strongly of beer. Instead, this bread offers a warm, rustic flavor that pairs wonderfully with sandwiches, soups, and hearty meals.
The loaf bakes up with a tender, chewy crumb and a crisp crust. We enjoyed it sliced thin for ham sandwiches, but it’s equally good toasted with butter or served alongside a stew. Keep in mind that the character of the bread—its color, depth of flavor, and rise—can change depending on the beer you choose. Lighter lagers produce a mild loaf, while stouts and darker beers yield richer, deeper flavors and a darker crumb.
The loaf pictured above was made with Samuel Adams Boston Lager; a stout or dark ale will produce a more robust, darker loaf.
Have you tried Anadama bread? It’s a favorite. That loaf combines molasses and cornmeal for a slightly sweet bread with an appealing texture and a deep brown color.
FAQ for Bread Machine Recipes
- Different types of yeast—active dry, instant, bread machine, and quick-rise—behave differently. If you need to substitute one for another, look up conversion guidance specific to the yeast types you have on hand.
- If your bread machine is a different size than the one called for here, you can convert ingredient amounts to fit a smaller or larger machine. Adjustments will help maintain proper dough consistency and loaf shape.
- Choosing between all-purpose flour and bread flour affects structure and texture. Bread flour generally yields a chewier loaf with better gluten development; all-purpose flour can make a lighter, softer loaf.
Bread Machine Beer Bread — Instructions
This recipe is written for a two-pound loaf. Use the basic cycle and select the dark crust setting if your machine offers crust color options.
This recipe calls for flat beer. To flatten the beer, pour the nine ounces of beer into a bowl, cover it, and let it sit at room temperature for about three hours. In practice, the beer rarely goes completely flat during this time, and that small amount of carbonation won’t harm the dough or the rise.
Follow your bread machine manufacturer’s directions for the order of ingredients. Many machines recommend adding liquids first, then dry ingredients, and yeast last on top of the flour so it stays away from the liquid until the cycle begins.
After the machine kneads the dough for five to ten minutes, check the dough’s consistency. It should form a smooth, round ball. If the dough is too dry, add liquid one teaspoon at a time until it looks right. If it’s too wet and sticky, add flour one tablespoon at a time until the dough becomes smooth and elastic.
Bread Machine Beer Bread — Ingredients
Yields one two-pound loaf. Use the basic cycle with dark crust.
- 9 ounces (about 255 ml) beer, flattened as described above
- 3 1/2 cups (about 437.5 g) bread flour
- 1/4 cup (50 g) sugar
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 2 1/4 teaspoons active dry yeast
Preparation Steps
- Flatten the beer by pouring it into a bowl and letting it sit, covered, for approximately three hours.
- Add ingredients to the bread machine pan according to your machine’s instructions. Typically, liquids go in first, then dry ingredients, with yeast added last on top of the flour.
- Select the basic cycle and choose dark crust. Start the machine.
- About five to ten minutes into kneading, check the dough. It should be a smooth, round ball. Adjust with small amounts of liquid or flour if needed.
- Allow the machine to complete the cycle. When baking is finished, remove the loaf and cool it on a rack before slicing to preserve texture and crumb.
Notes
This recipe was developed and tested using U.S. customary measurements; metric equivalents are for reference. The flavor, color, and rise will vary with different beers—try several to discover what you prefer. Dark beers produce more flavor and a deeper color, while lighter beers yield a milder loaf.
Nutrition (approximate per slice)
Calories: 154 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 3 g | Sodium: 126 mg
All information provided here is for general guidance. Nutritional values are estimates and not a substitute for professional dietary advice.