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Shiner Bock Beer Bread with Butter

Shiner Bock Beer Bread

An easy yeast bread made with beer! Use Shiner Bock or whatever beer you have around.
Course Bread
Cuisine American
Keyword Beer, bread
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Anna
Cost 5


  • ¾ cup beer, room temperature (slightly warm room) (170 grams)
  • 1 teaspoon quick rising yeast
  • 2 cups flour, you can use bread, all purpose or a combination of bread and whole wheat* (250-280 grams)
  • ½ teaspoon salt
  • 2 tablespoons hot water (28 grams)
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey (40 grams)
  • More flour as needed about 3-4 tablespoons, maybe more


  • Open some beer, pour it in a microwave-safe measuring cup and let it sit out for about an hour. It doesn't need to be completely flat when you use it but it should not be cold at all. The microwave-safe measuring cup is just IN CASE you need to microwave it.
  • In a mixing bowl, mix together the instant/fast rising yeast, flour and salt. Add the hot water, oil, and honey and give the mixture a quick stir, then add the beer (170 grams) and stir until mixed.
  • At this point, dough should be very soft and sticky, so go ahead and begin adding the remaining flour. Add 2 more tablespoons and stir well, then put another tablespoon of flour onto a mat.
  • Empty dough onto the mat and knead with your hands, adding more flour 1 tablespoon at a time and kneading. The dough should become less sticky as you knead. This should take about 10 minutes.
  • Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. The time will vary depending on the temperature of the dough and where you've set the bowl to rise. I recommend a closed microwave or just a warm spot in the kitchen. Allow for 1 hour.
  • When dough has doubled, punch it down and let it rest for 5 minutes. Divide into two equal parts and shape into round loaves. Place loaves on a parchment lined cookie sheet. Cover loosely with greased plastic wrap and let rise for about 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  • After the 30 minute standing time, score the bread with a razor. Bake the loaves at 400 for the first 10 minutes, then lower heat and bake at 350 for about 25 to 30 more minutes or until loaves sound hollow.


I typically use 1 cup whole wheat (130 grams) and about 1 cup of bread flour (140 grams).