It may not be a beauty, but Ruth's Beer Bread is absolutely
One of the
funny things I’ve discovered while preparing our recipes and posting them for this blog has been that although I
really dislike drinking beer, I really like to cook with it! I never noticed how many things I cook with beer in
them. I also find it sort of amazing that beer can make so many foods taste better than if you didn’t use
I’ve had the recipe for Ruth’s Beer Bread for about 30 years.
Wow, I’m getting old. I’ve made this bread quite a few times and it has always been great. Easy to prepare, it
takes only three ingredients to make it. Our Ruth’s Beer Bread recipe makes a hearty, tasty loaf that goes very
well with stew or soup, or even by itself.
We got the recipe from Ruth and Bruce, friends of my parents
who moved from the Midwest to Idaho many years ago. My family and I drove to see them whenever we went West on
vacation and usually spent a day and overnight with them, catching up on news and seeing the sights. They were
always gracious hosts, happy to see us, and we had a wonderful time with them. Ruth was an excellent cook and
always insisted on feeding us at least one big meal, then we would take them out to eat to repay the hospitality. I
wish I had more of Ruth’s recipes, but I remember this bread so well. She whipped it up to go with a delicious
supper one evening. It was quick and easy and we loved the taste and texture of the bread. Mom asked for the recipe
and Ruth kindly gave it to her. Mom included the recipe in a family cookbook she made for each of her children in
the 1980’s, and I have used it ever since.
Both Andy and Glenn enjoy this loaf. For some reason, I tend
to make Ruth’s Beer Bread in the winter months, but it would be great anytime.
Use cheap beer. You don’t want to waste good beer (if there is
such a thing. Lol!). The beer adds leavening and a little flavor, but the alcohol completely dissipates, so you
don’t have to worry…children can eat this bread with no problem or worries.
If you don’t have self-rising flour, use 3 cups of all-purpose
flour and mix in 4 teaspoons baking powder and 1 teaspoon of salt. Just make sure that your baking powder is fresh
or your bread won’t rise very high.
1. Adjust oven rack to the lower middle position and preheat the
oven to 3500 F. Grease a loaf pan.
2. Mix the flour and sugar together well in a large bowl. Add the beer to the
flour mixture and stir everything together completely. The beer makes the batter bubble up when it
is poured in, which is why you want to use a large bowl. The batter will be fairly
3.Pour the batter into the loaf pan. Bake for 60 minutes or until
top of the loaf is brown and the loaf sounds hollow when you gently rap on the top of it with
a spoon or your knuckles. Just don’t burn yourself on the hot loaf.
4. Let cool
slightly, then cut it and slather on the butter. If well wrapped, it will keep for several