Fat Tire Beer Bread is one of my older recipes. It’s special in that it is a beer bread recipe without yeast. It’s also kind of fun to put together because the technique’s a little unusual. Instead of adding melted butter to the batter, you pour it directly into the loaf pan over the unbaked loaf. Here’s an old picture. I really need to try this one with my new cast iron loaf pan.
The beer plus baking powder provide the leavening action, although in this case it seems I messed up and accidentally used baking soda in place of baking powder. Whoops. Despite the mishap, the bread had a pleasant texture and buttery, dark ale flavor.
This is obviously a recipe I need to update, but the truth is since posting this I’ve been loyal to some other beer bread recipes — mainly ones with yeast.
My favorite is Shiner Bock Bread, though I’ve since changed the name to Lagunitas Bread. You can name it after whatever beer you like.
But back to the Fat Tire Bread, this one’s good if you want something quicker that doesn’t involve yeast. Original recipe is here and my re-tooled version with less butter and some weights is below.
Fat Tire Beer Bread
3 cups sifted all purpose flour (I used 12.15 oz)
1 tablespoon baking powder — or 1 teaspoon of baking soda if you’re an idiot like I am
1 teaspoon salt
1/4 cup granulated sugar
1 (12 ounce) bottle beer – I used Fat Tire dark ale
5 tablespoons melted unsalted butter plus more for greasing dish
Preheat oven to 375 degrees. Rub a 9×5 inch metal loaf pan with about a tablespoon of butter**.
Mix together the flour, baking powder, salt and sugar. Add the beer, stir until mixed (about 30 strokes), then dump mixture into the loaf pan. Pour melted butter over the top. Bake 1 hour, remove from pan and cool for at least 15 minutes.
**The original recipe used a full half cup of butter. I used 5 tablespoons plus extra for greasing the pan.
Valia
Thank you for posting such a great recipe with pictures! I was looking for a beer bread recipe that used no yeast, and your post came up. It was soooo good and I used baking soda too. Even my fiancé and his friend liked it. I liked this recipe so much I reviewed it! If you get a chance, I’d love for you to take a look at my beer bread which I also took pictures of.
Brewing beer at home
Thanks for sharing.I was looking for this.
katherine
I made this tonight to go with a soup dinner. It was fabulous! I used Sam Adams Octoberfest beer. I used a combo of AP four and whole wheat, and only about 3tbs of melted butter. Thanks for another winner recipe Anna!
Mrsblocko
I finally got around to making this bread. I wrote about it here:
http://tomatoesforapples.blogspot.com/2009/10/goose-island-bread.html
Tory: Yes, you can make it in a glass pan! I did and it turned out great.
Amy
tried this last night and it was fabulous! I used Budweiser, ’cause that’s what we had on hand, and I didn’t have any AP flour, so I used half white whole wheat and half bread flour. huge hit with both hubby and me–in fact we both ate two slices for breakfast this morning 🙂 yum!
Anna
Tory, I don’t see why not. You might have to adjust the time, though. Let us know how it works out!
tory
Could this bread be done in glass instead of metal?Thanks!
mary
hi anna…thanks for the recipe!! i made it yesterday as a complement to our cookout. i used a wheat beer and couldn’t stop eating it. we are down to two pieces. i’ll post pics on my blog in the next day or two. thanks again!
Nicole M.
Thanks for posting this – My brother owns a microbrewery here in NJ, Climax Brewing, and I’ve been meaning to try a beer bread recipe with his beer. Now that you’ve posted this, I know it is tried and true!
Katrina
I’ve heard beer in bread is really good!
Anna
Any good Pinot Noir recommendations? If you have a cheap one, even better!
There is one (relatively) inexpensive one that’s very popular where I shop. It’s called Fog Head and I believe it’s from Monterey.
Louise
Pinot’s probably my husband’s favorite wine. We drink red wine every day and I’m sure we’ve found some tasty ones for under $14. I’ll have to see what they are.
Shelly (cookies and cups)
Now this is something I will try….I am assuming too much beer bread you get a “fat tire” around your waist too!! 😉
Sue
You’re so right about the Pinot Noir!! I wouldn’t bake with a good wine either, but you’re so adventuresome, I thought just maybe……. 🙂
Lisa
I love beer bread!
lisaiscooking
This bread sounds great, and I’m a Fat Tire fan. I have to try this!
Anna
Janice, thanks for the recipe. Todd and Fuzz both liked the beer bread, so I’m looking forward to making again and will try the variations. I’m wondering if the dark ale would be too much with the add-ins, though. It really had a flavor of its own. Then again, it might be great.
Sue, good Pinot Noir goes in a wine glass! That’s one varietal you won’t find me cooking with because I haven’t found a cheap on (less that $14.00) that’s worth drinking. And if I spend more than $14 on wine, I won’t put it in a recipe. That is, unless I spent $14.00 on a wine that just happened to be kind of crappy on its own. I’d give it a second chance in a recipe.
Sue
You’re using some of my favorite foods for ingredients this week. I love Toblerone, and I love Fat Tire beer. Do you have anything up your sleeve with a good Pinot Noir?
Janice
Anna,
Try it toasted with butter and sea salt…mmm
I made this last week using this as a base:
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
12 oz. beer (I used Bud Light~cuz that’s what we had)
and added
chevre,feta
kalamata olives
sun dried tomatoes
coarsely ground pepper
and I think I put in some Italian seasoning or herbes de Provence
so good!!! Also, it’s a keeper, long life when stored in the fridge
Janice
p.s.
I love Cookiemadness!!!