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Black pepper parmesan beer bread with butter.
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5 from 1 vote

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 Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 243kcal
Author: Teri & Jenny

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

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).

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

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg