Coors Beer Bread is a simple bread using beer as the leavening agent; no rising required! It’s quick and easy but best of all; it’s delicious!
I’m bringing this post about Colorado Beer Bread out of archives today for one reason…I made this bread recently and when I decided I wanted to post about it I found I already had. Twelve years ago. No photos, just recipe. I have a lot of those from the days when I was simply keeping a recipe archive and this simple bread is worthy of more.
When we moved to Colorado from North Carolina in 1984, Coors was still the stuff of legend. Not available East of the Mississippi it was quite the coup to live in the state where it was produced! I’ve never been a beer drinker but I’ve used beer often in recipes so when one of my new neighbors gave me a housewarming gift of a cookbook with this recipe for Coors Beer Bread I couldn’t wait to try it.
All these years later it’s still one of my favorites as is Colorado Cache, the cookbook it comes from. I’ve seen a lot of recipes for beer bread since then but none I’ve loved as much. Must be all that butter with the beer!
The yeast in the beer provides the rise in the bread, so there is no waiting for it to go through the process of rising; simply mix and bake. Just could not be quicker or easier. I’m sure you can substitute any type of beer but I typically stay true to Coors for this version since I know it’s so good. True confession? If I were to gift you a loaf of this bread you might find some of the knobs on top have disappeared; that is my favorite part. Blame the buttah!
If Coors is not your beer of choice, do feel free to experiment. I’ve got another recipe I’ll post soon using dark beer and some molasses…yeah, it was really good too!
So go on, grab that beer and have warm bread in your kitchen in an hour…and hands off those little knobs; you must save them for me!
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