668 beer bread recipes

Have some Scotch Eggs for dinner the old Scottish way with this savory recipe that will find its place in your cookbook.

Sausage, herb, and onion bread for the bread machine with Italian sausage, rosemary, thyme, basil, oregano, Parmesan, and bran. A savory, herbed loaf with bits of sausage baked right in.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

Batter-dipped fondue meatballs flash-fried tableside in a fondue pot, served with mustard and horseradish dipping sauces. A retro fondue party throwback that still earns its keep.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Hearty buttermilk rye bread for the bread machine with caraway seeds, brown sugar, and vital wheat gluten. Dump it all in, press start, and enjoy a fresh-baked loaf.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

With the convenience of your crockpot, you can make these succulent meatballs that can be served alone or with any kind of pasta.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

This was the sourest sourdough I'd ever eaten but it was to die for.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.