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This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

Oatmeal Stout Beer Bread

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This Oatmeal Stout Beer Bread may be the most extraordinary beer bread you’ll ever make. Simple, quick and completely satisfies the impetus for baking bread. Its buttery, crunchy crust yields to a rich interior that will have you slicing another piece before you’ve finished the first.  

When I started this blog, about four years ago, I noticed a food blogger who’s work I was really drawn to and admired. I ended up messaging her one night with about ten billion questions about blogging. She selflessly and patiently answered them all…and four years later…she’s still there for me.  Jennifer Farley, from the lovely blog, Savory Simple, is probably the reason I’m still blogging.

This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

So, you can imagine how excited I am to tell you that my dear friend Jen has published her own cookbook, The Gourmet Kitchen! I’ve been looking forward to this for over a year now! It’s a stunningly beautiful book, filled with approachable and doable gourmet recipes. Each recipe includes a gorgeous photo along with helpful, honest and well-written words to give you confidence and inspiration to have fun in the kitchen.

This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

What I love about Jen’s recipes, is how creatively she uses fresh, seasonal and unprocessed ingredients. This book includes such a well-rounded variety of recipes that reflect how we all love to eat. There are tasty vegetarian options, like a Black Bean Tortilla Casserole (keep an eye out on my Instagram…I made that casserole and it is delicious!) You’ll find lots of meat, poultry and seafood recipes, like Korean Barbecue Slow Cooker Pulled Pork Tacos, Andouille Macaroni and Cheese and Shrimp and Chorizo with Polenta.  Jen is a fabulous baker…her Sweets and Treats section is so enticing. Some recipes I’ve got on my to-make list are: Salted Caramel Toffee Ice Cream, Chocolate Espresso Layer Cake, Pistachio Cardamom Baklava and Chocolate Malt Truffles. Are you as hungry as I am right now?

This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

Let’s talk about this beer bread! I’ve been a fan of beer breads for many reasons. First, of course, they are simply delicious…they’ve got great texture and so much yeasty and full-bodied flavor. The best part about them is how easy they are. I mean, it’s as simple as whisking some dry ingredients and pouring a bottle of beer over them. How wonderful is that? This particular beer bread though…is extraordinary! The buttery crust is crunchy and crisp while the interior is full of great texture from the oats and the bubbly beer. A slice is perfect on its own, but really, a bit of soft butter is heavenly.  Promise me you’ll make this…you will love it!

This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

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Oatmeal Stout Beer Bread
Serves: 10 to12
 
This may be the most extraordinary beer bread you'll ever make. Simple, quick and completely satisfies the impetus for baking bread. Its buttery, crunchy crust yields to a rich interior that will have you slicing another piece before you've finished the first.
Ingredients
  • 3 cups (15 ounces) all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ¼ cup dark brown sugar
  • 4½ teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 (12-ounce) bottle oatmeal stout beer
  • 4 tablespoons (2 ounces) unsalted butter, melted
Instructions
  1. Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan with butter and place on a baking sheet.
  2. In a medium bowl, whisk the flour, oats, sugar, baking powder and salt.
  3. Pour the beer over the dry ingredients. Using a spoon, stir just until combined. Do not over mix. The dough will be thick and sticky. Transfer the dough to your prepared pan and press lightly into place. Pour the butter evenly over the top of the dough.
  4. Bake for 50 to 55 minutes, or until golden brown.
  5. Cool in the pan for about 15 minutes before slicing.
Notes
As Jen suggests in her book, Samuel Smith Oatmeal Stout Beer works nicely in this recipe. It lends a bit of sweetness and has a great smooth taste, but feel free to experiment with other beer, just be sure to keep the volume the same.

 

This quick and easy beer bread may be the best I've ever made! It's got the most buttery, crusty exterior with a rich interior. You'll want to make this over and over again! | @tasteLUVnourish

Reader Interactions

Comments

  1. This bread sounds delightful. Do you know about cooking with alcohol, and how much of it evaporates? My family will want to know and it will be one of the talking points during dinner. They will eat it and love it and speculate about the beer and alcohol. I love it when dishes are for the mind as well as body. Thanks so much.

    Reply

    • I think you and your family will love this bread, Mei! I really don’t know how much of the alcohol evaporates, but there is an interesting (and very technical) article you can read here. Enjoy!

      Reply

  3. Thanks for the chance to win this book. Love the simplicity of this beer bread recipe. I’m going to give it a go today. Can I tag you in my pic?

    Reply

  7. I love making wild rice bread. It makes wonderful grilled egg salad sandwiches when the outside is spread with a mixture of butter and Parmesan and grilled.
    Although for simplicity, nothing beats a savory quick bread with butter poured on top giving the loaf that delicious crunch on its craggy top, almost instant gratification.

    Reply

    • I am so intrigued, Carol! I’ve never had wild rice bread! I bet it’s got a super nutty flavor. Love that idea of grilling it with butter and Parmesan. I need to try that! If you have a recipe you’d be willing to share, I’d love to make yours! And isn’t that true? That butter on top is everything! :)

      Reply

  8. Isn’t Jen fabulous?!? Her blog and recipes have wowed me for years, and I’m so stoked that she has her own book now (but I still haven’t gotten a copy yet… holding out for christmas, heheh!)

    This beer bread sounds so good, and super easy, which is totally a must for me around the holidays… while everyone else is bustin’ their buns in the kitchen, for some reason I hightail it out of there, haha! And I’m a food blogger, so that’s crazy, but I figure if everyone else is going to be in the kitchen, it’s my chance to sneak out and take a nap! I could totally manage a loaf of this bread, though. :)

    Reply

  14. It is so funny to read this as my story with Jennifer is the same. She is just a great person in every way. I have this book and love it so much. I have the half of the book dog-eared to try in the coming months.
    This gorgeous looking oatmeal stout beer bread is one of the many.
    Cheers my friend!

    Reply

  15. Definitely want to make this! When measuring the brown sugar, should it be packed? Or do you have the ingredients by weight?

    Reply

  16. Lately, cornbread and biscuits. But in the past I made many loafs of a delicious Peasant Bread. For holidays I make my mother’s cresent yeast rolls–my way of including her at our family gatherings all these years since she left.

    Reply

  36. My favorite bread to make is banana nut bread. My dad’s yard is full of pecan tress, so I always have fresh (or freshly frozen) nuts to use.

    Reply

  53. My favorite bread to make is soft pretzels, some may not consider it a bread but I do! I use a combination of white, wheat, rye and pumpernickel flours along with a German Pilsener and my sourdough starter. Also, I go old school with lye instead of baking soda. They are really tasty!

    Reply

  62. I have a recipe for “Easy Peasy French Bread” that is completed start to finish in one hour. It makes a ciabatta-like loaf, and I use mostly oat or spelt flour as the grain.

    Reply

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