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Beer Bread

  • Yield: One 9-inch loaf


  • 4 tablespoons (1/2 stick) salted butter, melted, plus 1 teaspoon, softened
  • 1 1/2 cups plus 1 tablespoon whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • One 12-ounce bottle of beer, preferably amber


  • Preheat the oven to 350?F. Grease and flour a 9 x 5 x 3-inch loaf pan with the 1 teaspoon softened butter and 1 tablespoon whole wheat flour.
  • Combine the remaining 1 1/2 cups whole wheat flour, the all-purpose flour, sugar, salt, baking powder, and baking soda in a large bowl. Whisk to blend. Mix the eggs and beer in a medium bowl and whisk to combine. Stir the beer mixture into the dry mixture until just combined. Pour into the prepared loaf pan. Drizzle the remaining 4 tablespoons melted butter over the top. Bake the bread in the middle of the oven for about 40 minutes, or until a tester comes out clean. Let cool for 5 to 10 minutes in the pan and then turn out onto a rack to cool completely.