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    Milk and Pop » Recipes » Bread

    Dutch Oven Beer Bread Recipe

    Published: Jan 14, 2020 · Modified: Oct 22, 2024 by Tatiana Kamakura · 21 Comments · This post may contain affiliate links

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    Couldn’t finish that beer and about to toss it? Hold on! Let me show you a new way to use those leftovers. Dutch Oven Beer Bread is the perfect recipe for a delicious and flavorful artisan bread without the extra hassle.

    Baked beer bread inside a Dutch oven with parchment paper.

    I used to drink a lot when I was younger. Up until recently, I never knew what it was like to leave a beer half-finished or have wine sitting around. But now that I’m more of a light drinker, there’s always a bottle of wine waiting in my fridge or some warm, unfinished beer that’s about to go down the drain. I hate wasting things, especially beer. So I had to figure out a way to use it up without forcing myself to finish it.

    I found ways to use leftover wine years ago (have you tried onion chutney?), but leftover beer? Bread, of course!

    Why try this recipe

    • You’ve got some leftover beer;
    • You don't want the extra work of baking bread with sourdough and don't have the time to make a poolish starter (but if you do, try my sourdough beer bread!);
    • You want to bake beer bread without baking powder.
    • You need a vegan beer bread recipe (just make sure your beer is vegan).

    Does this bread taste like beer?

    Usually, no, it doesn’t! But it might a bit, depending on the beer you use.

    I typically use pilsner for this recipe, and any strong beer taste completely disappears once it’s baked. I’ve also tried it with a stout, and using a Guinness gives this bread a fantastic flavor and a beautiful color.

    A strong IPA? That might leave some of its taste behind—but in a good way! You can even use cider, and it might leave a little flavor too, but it works just as well for this recipe.

    What’s the best beer to use for beer bread?

    It depends! Using a pilsner is my go-to choice for this bread: it changes the flavor just enough to be a crowd-pleaser. If you don’t mind a stronger beer flavor, feel free to try it with whatever you like.

    I don’t use any sugar in this recipe, so if you prefer a slightly sweeter bread, choose a less bitter beer, or swap it out for cider, which works great in this recipe too.

    Will it make me drunk?

    No, it won’t. The alcohol evaporates during baking, leaving just the flavor behind.

    What if I don’t have a stand mixer for kneading?

    If you don’t have one, you’ll need to knead it by hand. Knead the dough for about 15 minutes to get the same results you’d get from a mixer.

    Can I bake it without a Dutch oven?

    I’d recommend sticking with a Dutch oven for this recipe, but if you don’t have one, you can still make it. Preheat your oven for about 15 minutes before baking. Shape the dough into a ball, place it on a sheet pan, and bake for 30-35 minutes, or until the top is golden brown.

    Just keep in mind, the crust won’t be the same. The Dutch oven helps create a humid environment that gives the bread that artisanal-like crust.

    Dough scored inside dutch oven.
    Baked beer bread inside a Dutch oven with parchment paper.

    Storing and Freezing

    Store it in a bread keeper or a sealed container once it’s cooled. It stays fresh for about three days. After that, it starts to dry out—but it’s still great for toast!

    This bread also freezes well. Wait for it to cool completely, then store it in a freezer-safe bag, sealing it shut. You can freeze it whole, or sliced.

    What should I serve with this bread?

    I love it with some blackberry jam spread on top! It’s also perfect for toasting or making grilled cheese. And if you go with grilled cheese, don’t forget to add a little onion chutney for a next-level sandwich.

    Looking for more bread recipes? If you’re really short on time, try my quick bread recipe. If you’re craving something indulgent, check out my pumpkin challah!

    Pilsener beer bread, just baked, sliced.

    Have you tried this Dutch Oven Beer Bread? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!

    📖 Recipe

    Baked beer bread inside a Dutch oven with parchment paper.

    Dutch Oven Beer Bread

    Tatiana Kamakura
    Dutch Oven Beer Bread is the perfect recipe for a delicious and flavorful artisan bread without the extra hassle. This vegan beer bread has an amazing crust, is super easy to make, and can be customized with the beer of your choice!
    4.93 from 63 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Additional Time 2 hours hrs
    Total Time 3 hours hrs 5 minutes mins
    Course Bread
    Cuisine American
    Servings 12 slices
    Calories 136 kcal
    Prevent your screen from going dark

    Equipment

    • Dutch oven

    Ingredients
     
     

    • 3 ¼ cup all-purpose flour
    • 2 ½ teaspoon instant yeast
    • 350 ml beer room temperature
    • 1 ½ teaspoon sea salt

    Instructions
     

    • In a large bowl, or the bowl of your stand mixer, combine the flour, yeast, beer, and salt.
    • Using the dough hook on low speed, mix until a dough starts to form and there’s no dry flour left, about 2 minutes. Scrape down the sides of the bowl if needed.
    • Once the dough has come together, knead it in the mixer for about 5 minutes, or until the dough is smooth and elastic.
    • Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise for 1 ½ to 2 hours, or until it doubles in size.
    • Line a Dutch oven with parchment paper and lightly dust it with flour.
    • Shape the dough into a ball by pulling the edges into the center. Place it in the middle of the Dutch oven, seam side down. Let it rest for 40 minutes to 1 hour, or until it looks puffy and light.
    • Preheat the oven to 400°F. Adjust your oven rack to the middle position.
    • Using a sharp knife or razor, score the top of the loaf with two ¼-inch deep cuts, forming a cross.
    • Cover the Dutch oven with its lid and place it in the oven. Bake the bread for 25 minutes.
    • After 25 minutes, carefully remove the lid and continue baking for another 30 minutes, or until the loaf is a deep golden brown on top.
    • Remove the bread from the Dutch oven and transfer it to a wire rack.
    • Let the bread cool completely before slicing and serving.

    Video

    Notes

    No stand mixer? No problem: You can still make this bread by mixing the ingredients with a spoon and kneading the dough by hand for about 10 minutes, or until it reaches a smooth, elastic texture.
    You can preheat the oven or bake it from a cold oven. If doing the second, it might take 10 minutes more to fully bake this leaf.
    A quick tip on scoring: When scoring the dough, make ¼-inch deep slices, and be sure to make them longer than what you might have seen in my video. I didn’t score this loaf well, and it bloomed unevenly.
    About the crust: While all-purpose flour will give you a good crust, substituting it with the same amount of bread flour will take it to the next level for an even better result.
    Quick note about the metric version: If you’re using the metric measurements, you might notice a slight difference compared to the cup measurements. I’ve made some adjustments since, when using cups, you tend to add more flour than the standard 125g per cup.
    What if my dough is too sticky? Simply add ¼ cup of flour and knead until it’s fully incorporated. If needed, add another ¼ cup. It’s always easier to fix a dough that’s a bit sticky than one with too much flour.

    Nutrition

    Serving: 1sliceCalories: 136kcalCarbohydrates: 27gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 293mgPotassium: 46mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 6mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Liz B

      February 09, 2025 at 5:54 pm

      5 stars
      I’ve made this bread many times and while the texture has been wonderful, the bread was always flat ( using a heart shaped Dutch oven)After adjusting a few things I have finally succeeded in what I feel is a perfect loaf! Nice rise and texture is beautiful!

      Reply
    2. Angie

      January 27, 2024 at 2:18 pm

      5 stars
      The bread is delicious but my dough is coming out very, very wet even with 390 g of flour. Have you weighed the flour you use?

      Reply
      • Tatiana Kamakura

        October 22, 2024 at 2:58 pm

        Hi Angie,

        I've updated the recipe card and added a metric version. Cheers!

        Reply
    3. Danielle Alapont

      January 17, 2024 at 4:30 pm

      What is the alternative to using instant yeast? I didn’t have any so I tried fry active yeast slightly heated in the beer. The dough didn’t rise…. :(. I used dry active yeast all the time. Not sure why this didn’t work….

      Reply
      • Tatiana Kamakura

        October 22, 2024 at 3:01 pm

        Hi Danielle,

        Check if your yeast hasn't expired. Active yeast should be activated in water with sugar before using it, so activating it with beer might not have been ideal. Hope that helps! Cheers.

        Reply
    4. Dorrie Gratto

      December 10, 2023 at 2:01 pm

      5 stars
      Sorry I forgot to rate the recipe 😊

      Reply
    5. Dorrie Gratto

      December 10, 2023 at 1:26 pm

      Taste of this loaf was amazing!!! Great crumb!!! Top crust was perfect, unfortunately the bottom crust was hard. My oven temperature was right on so next loaf I will put a baking tray on the bottom rack to see if it makes a difference. Question for you my house is very cool should I be proofing the dough in the oven with the light on??? I’m a rookie when it comes to making dough.Thank you for sharing this recipe!!😊

      Reply
      • Tatiana Kamakura

        October 22, 2024 at 2:57 pm

        Hi Dorrie,

        You can proof inside your oven with the light on, or use the proofing mode if you have it. Happy baking!

        Reply
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    4.93 from 63 votes (57 ratings without comment)

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