In the Kitchen: Hippie Beer Bread

by Emily on February 7, 2012

Hats off to my Mom and thank goodness for hippies!  I got an email from my Mom a few weeks back about an old recipe that she was revisiting called Hippie Beer Bread.  And I quote “It’s great for soups and stews.  Easy to make and hard to stop eating!”

This was such a treat with our chili dinner!  I will admit, I made this once when I first got the email and messed it up by not reading the directions carefully enough.  So, I’ll try to spell it out real easy for you all!  Second time around and this was perfection…if only I read more carefully the first time.

Beer Bread – By Gerald Norman on October 15, 2003

Prep Time: 3 mins

Total Time: 1 hrs 3 mins

Servings: 6-8

“There are a few recipes for Beer Bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy clean up. This is sensational when served with soups or just as a snack, but don’t expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.”

3 cups flour ( sifted)

Important message:  3 teaspoons baking powder if using All Purpose Flour (omit if using Self-Rising Flour)  1 teaspoon salt for All Purpose Flour (omit if using Self-Rising Flour)

1/4 cup sugar

1 (12 ounce) cans beer

1/4 cup melted butter

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture. (I add it to the mixture and the crust is crunchier)
Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.
I have had many emails from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

Whoops…where did it all go?  I have no idea why it’s called Hippie Beer Bread but I’ll go with it!  Mr. Norman, who authored this recipe, is correct, prep time is only about 3 minutes.  Why not try this next time you’re going to warm up with some soup?


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