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Lemon Squares
Dena Kleiman, Susan Mahnke Peery
2029 ratings with an average rating of 4 out of 5 stars
2,029
1 hour
Updated Oct. 12, 2023
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Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
I’ve made three loaves in the last 24 hours and have learned that it makes a huge difference in the height of the bread if you leave the dough out for fifteen or twenty minutes before popping it in the oven; easily a third higher. This is an easy, delicious recipe!
An amazing, easy and fast recipe. I used Stella Artois beer (don't know if you can find it in USA, I live in Argentina) and it was perfect. I was so pleased with the bread that I made a second one the day after, and that time I added a medium size onion, chopped, and black olives, pitted and chopped. I also sprinkled with melted butter as in recipe, which I hadn't done the first time. Really worth it for the looks and the flavor. Finished with some black pepper on top of the butter.
To echo past comments, I also recommend using the blandest beer you have. I used Miller Lite, and it turned out great. One other note-- I don't bake much and this is probably a rookie mistake, but I would suggest using a beer that's at room temperature. I pulled a cold one out of the fridge and poured it into the batter. It probably didn't bake as evenly as it could have. That said, will definitely make this again.
So delicious and easy. Used Coors Light. Poured melted butter over the top during the last 8-10 minutes. Beautiful golden color. Excellent light texture. Chants of “beer bread, beer bread” from quarantined college daughter and high school son. Guess that’s full approval.
Definitely take the suggestion to use bland beer - the IPA I used left a slightly bitter taste. It was still delicious, though. Will definitely make again, was very, very easy. Bake time for mine was about 42 min, and came out perfectly.
I found that adding 1t (vs. 2T) of sugar was the right amount. I tried baking it without sugar and I could taste the baking powder (at least with a very mild beer and no butter). I thought it was pretty sweet with the full amount of sugar.
Beer Bread 3 cup Flour 1/4 cup sugar 1 bottle of beer (ciders and non-yeast beers don’t work very well) Mix (thick and sticky dough). Fill muffin tins. Bake at 350F for 15-20 minutes. I like using my stick mold so it’s easier to dip the bread in stews and sauces. Different beer gives different flavors. I love a stout or dark ale with beef stew and pot roast. IPAs for pork. Peach and pumpkin ales are wonderful with lighter fare or just with butter.
Amazing basic beer bread: added caramelized onions, garlic, and sharp white cheddar. It's a canvas that's delicious in and of itself, but is fantastic for adding your own spin.
I've made this several times, and like it so much that I no longer need my weekly baguette fix from the local bakery. I 've been changing up the spices with each batch, using ground rosemary some times (rosemary and fennel seed are a great combo), red and black peppers, scallions and dill. Great recipe.
I made this in a loaf pan greased with margarine to make it dairy free. I didn’t have any cornmeal so I left it out and the bread still came out of the pan easily and was still delicious! I love how fast this was to make and and it tastes really good. I did find that it needed more time to cook. At 35 minutes the inside was still somewhat raw. I ended up cooking it for about 45 minutes.
It isn't so much an issue of whether the beer is "bland" but how hoppy/bitter it is. So a dark chocolatey stout will work, but not that double IPA!
Wonderful, easy, fast -- this recipe is a gamechanger!! It is also very forgiving and adaptable, and several commenters have made suggestions that I can't wait to try. Personally I like to use half whole wheat flour and half all purpose flour for a nice whole wheat loaf, and I've also found you can use equal amounts of kombucha instead of beer for similar results (just consider adjusting the amount of sugar you add depending on the sweetness of the kombucha).
I use this recipe with gluten free flours and hard cider. Works perfectly for my gluten eating as well as gluten free guests!
I used 1 c buckwheat, 1 c Red Mill gluten free flour, and 1 c reg. flour + a Trader Joe's ale (cuz that's all I had) ... the combo yielded a somewhat heavy and bitter brew, as I expected but moreso ... an experiment to warn others against. Will go well with leek and potato soup for supper (carb rich) ... and can be grilled in butter or whatnot to reduce the ... whatever... . Will make again with ingred. as listed. But here it is, good old trial and error.
Made this recipe two days in a row and the results were great and consistent. Used a Pilsner Urquel and it tasted great. Definitely agree with the comments of a 42 minute bake time instead of the 35 minutes in the recipe. Never knew you could make homemade bread so fast.
Made it on stove, once fully baked I flipped it and browned the top, then cut thin slices, toasted them well in a toaster machine, topped them with lurkpak butter, a dash of maldon salt and just a little of raspberry jam, I accompanied the meal with a cup of folgers coffee mixed with some fresh buffalo milk right from the farm and a tsp of homemade clotted cream. That was a HEaVENLY breakfast. I could not stop going back for more!
honestly don’t make this with an IPA it’s gnarly
I’ve made this in an emergency with pepper and grated cheese (about one cup rough), and it was wonderful : instant family classic
This bread is delicious. I used Modelo and while the bread smells of beer, the taste is perfectly light. I cooked it for 42 minutes and to an internal temp of 175. I let it sit for about 20 minutes (I didn’t pre-heat until I was done making the dough) and found the texture / crumb to be perfect. I will be making this regularly.
Don't use a boring beer like Miller Lite, experiment! Porters and stouts seem to work best, IPAs are no good, and sour beers are interesting!
What a great surprise! My husband bought self rising flour and I really didn’t know if I could bake with it. I was looking for something quick and easy to substitute with it, and found this. Really was just self rising flour, sugar and a beer! I like the yeasty taste of the beer. I used a random Yuengling from the back of the fridge. Wish I had better jam in the house! I ate it with salted butter and a little honey and it was great. I will be making this again!
Why make any other bread ever? I just made this and tasted and am making another few loaves to freeze immediately. Just ridiculously yummy. PS I did not need to add that extra butter at the end as I will be slathering it on anyway... :-) I should note that by mistake I had left an oven rack above the loaf pan and perhaps this helped make it as good as it was.
Can't go wrong with this recipe. Wasn't sure what we'd get, after using bread flour instead off all-purpose; a German dark beer (recipe calls for a bland beer) and adding rosemary. Turned out good. It's the type of recipe you can turn into a sweet or breakfast bread by adding fruit or keep it savory by adding cheese, garlic, olives, etc.
Easy, tasty, and quick. Great as a side for soup or stew night. I used a light local beer and swapped half whole wheat flour. Since whole wheat flour tends to be a bit drier I used a can and a half of beer.
I made this to serve with Carbonade (Belgium, beef, beer and onion stew) and I used a Belgium beer, same as in the stew, a mistake! Use the cheap bland kind, changes the taste way too much.
My husband has made this several times. It takes no time and comes out delicious each time. He's used several kinds of light-tasting beers including non-alcoholic ones and it's been great every time. I especially love the thick buttery crispy crust.
Made this with what I had on hand, which was Negro Modelo, and added some fennel seeds. Tasted pretty good for no-forethought bread.
I had leftover Fosters lager from the Moosewood Welsh Rarebit soup recipe. Made in a Pyrex loaf pan. I did not have baking powder so I subbed a little baking soda and vinegar. It’s a little dense and never flattened down. It tastes nice just out of the oven but I will follow notes to add a little cheese and herbs next time.
We loved this bread toasted in the morning, but we’re at almost 9000 ft and baked as written it took almost an hour and was still sticky in the middle. Any suggestions for how to bake bread at altitude would be much appreciated.
Less sugar!
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