This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste.
'beer bread' on Serious Eats
Hard to believe I've been writing about bread for this long and I haven't written about beer bread. There are probably a billion different recipes, and of course the beer you choose makes a difference. I decided to use a very mild one and add flavors elsewhere.
This quick bread has only a few ingredients, comes together quickly, and produces a fantastically beery, oniony final product. This bread works just as well divided and baked in a muffin tin; the cooking time will be a bit shorter, though, so keep an eye on them if you go this route. A few thyme leaves can add something special to this bread as well.