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Share the Dough!

Ready to show off your baking skills? Share your favorite bread recipe with us and your fellow bread lovers. Whether it's a classic sourdough or a creative twist on a traditional loaf, we want to know!


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Honored Social Butterfly

We just made this bread, and it's so yummy! Only 5 ingredients, and no kneading!

🍺🍞   Beer Bread  🍺🍞


Preheat Oven at 375°


Prep Time: 15 - 20 Minutes
Cook Time: 1 Hour
Cool Time: 15 Minutes


Ingredients and Measurements:


3   Cups Self-Rising Flour - Sifted
¼  Cup Sugar (you can use honey as a substitute)
1  12oz Bottle of Beer

('beer of choice'...the lighter the beer, the lighter the bread; the darker the beer, the darker the bread.)
½  Cup Melted Butter
Salt (1-2 pinches/to taste)


Other Items You'll Need:


Loaf Pan (standard size) [1]
Medium-Large Size (Mixing) Bowl [2]
Large Spoon (for mixing/blending) [3]
Parchment Paper [4]
Non-Stick Spray/Butter [5]




In a medium-large size bowl [2], mix dry ingredients, first. Omit sugar if using a sweetener substitute. Then, add liquids: butter, honey (if using in place of sugar), and beer. Blend well with a large spoon [3]. Do not use a mixer/overmix. The less you do with the mixture, the better. Blend, just until there are no lumps/bumps. No kneading is required.


Pour bread batter into a greased [5] loaf pan [1], bottom-lined with parchment paper [4], and bake right away!


Bake for one (1) hour (check to see if done with toothpick/fork method). If more bake-time is needed, bake for an additional 2 minutes (again, using the toothpick/fork method). Repeat, if necessary.


Let bread cool in loaf pan for 5 minutes, and on rack for 10 minutes, for an overall bread cooling of 15 minutes.


Slice, and enjoy!


Easy to make, and quite tasty, too! This beer bread is great plain, as well as, with jam, butter, cream cheese, hummus, etc... Whatever you'd prefer!


[Sidenote: This beer bread recipe will not get anyone intoxicated! The alcohol from the beer will burn-off during baking. 🙂]

⭑ ๋࣭ ⭑... ⌞What the GLITCH!⌝ ... ⭑ ๋࣭ ⭑(っ ͡ ͡° - ͡ ͡° ς)
Periodic Contributor

Wine Bread - mini loaf to use up left over wine.

Ingredients for one mini loaf:
- 1.5 cups of sifted unbleached bread flour
- 1.5 teaspoons of baking powder
- 1 tablespoon of table sugar
- 1/2 teaspoon of salt
- 2/3 cup of wine
- about 1 teaspoon of melted butter for the bread wash

Preheat oven to 375 degrees F

Lightly grease mini loaf pan(s)

First combine the flour, baking powder, salt, and sugar in your mixing bowl. Use the whisk to evenly distribute these ingredients. Next, stir in the wine.

First combine the flour, baking powder, salt, and sugar in your mixing bowl. Use the whisk to evenly distribute these ingredients. Next, stir in the wine.

After you've got a nice ball of dough (or two) cover and let it sit for 30 minutes before baking. Then, transfer the dough into your mini bread pan. Brush the top with a small amount of melted butter before baking for 40 minutes at 375 degrees.

Let your bread cool for about 5 minutes before removing it from the bread pan.

Red wine makes a pretty purple loaf.


Regular Contributor

😊  Really good idea to use leftover wine.  What is the story behind this unusual bread, Debbie?  

0 Kudos

I made these wonderful,delicious yummy Zucchini,Lemon,Blueberry Muffins,rather than making a loaf pan. Everyone can enjoy picking one up and savoring it.

  Recipe- 1 and 1/2 c flour,2 tsp baking powder,1/2 tsp salt,1 tbsp flaxseed with 2 and 1/2 tablespoons of water,1/3 c of almond milk,3 tbsp of almond butter, ( or another nut butter, I did try sunflower butter but liked almond butter,better) ,1/2 c applesauce,1/2 c grated zucchini ( drained and wring out most of the juice),1 and 1/2 tsp vanilla,1 tbsp lemon zest( this is so important,it makes the muffin so delicious!),1 and 1/4 c blueberries ( can be frozen or fresh)( 1/4 c blueberries are for the topping, if left over throw it in the batter or eat it,like I do).

 1. Mix flaxseed with water,and put in icebox for 5 minutes.

  2. Mix dry,then add wet ingredients   

   3. Put 1/4 batter in muffin tin,can put blueberries on top, if you love blueberries like I do. (I also use a silicone cupcake liner,so I don’t have to use oil,they come out so easily. I bought it on Amazon).

   4. Enjoy!! Free free to add nuts,chocolate chips,whatever your heart desires! Make it your own.


Easy pizza dough with flavor!   Makes 2 12" pizza bases or 1 12" cheese stick round

Using a medium mixing bowl with the regular beater:

Add 1 packet instant yeast to 1 cup warm water then mix in 1 Tbsp oil (which will grease your measuring spoon and allow the next ingredient to slip out effortlessly), 1 Tbsp honey, and 2 tsp California garlic [or 1 1/2 tsp garlic powder and 1/2 tsp dry parsley]

Add 2 cups all purpose flour and 1 tsp salt.  Mix thoroughly and allow to rise 15 minutes in a warm place.  

Oil your pans or stones with oil and spread the pasty mix with 2 oiled flat spatulae working from the center to make a slightly raised edge at the circumference.  Bake at 350 degrees F 10-12 minutes.

Whatever you choose in the way of toppings can be added now or later.  Depending how thick (somewhere between Italian style sauce with basil and thin cheese and  American homestyle stacked to the angle of repose), 425 degrees F between 8 and 20 minutes should give a satisfying result--watch the cheese.

0 Kudos
Trusted Contributor

Here's a great quick bread recipe:  Banana Bread

Blend together: 3/4 cup soft butter and 1 1/2 cups sugar until light and fluffy.

Add: 3 mashed ripe bananas, 2 beaten eggs, and 1 tsp. vanilla - mix well with butter/sugar mixture

Sift together: 2 cups flour, 1 tsp. baking soda, and 3/4 tsp. salt - add to wet mixture.

Carefully stir in 1/2 cup sour milk or buttermilk.

Pour in greased/floured loaf pan, bake at 325° for 1 1/4 hours.

Cool 10 minutes, then remove from pan. Enjoy.


0 Kudos



Gluten-Free Peasant Bread Recipe


Author:  Alexandra Stafford


Total Time:  2 hours


Yield:  2 loaves


For best results, use a digital scale. It makes all the difference with bread baking.



Note: If you are using a different brand of gluten-free flour, you may not need all of the liquid. Because all gluten-free flours and mixes absorb water at a different rate, you may find your dough to be much more liquidy than mine — this is due to the flour. This is what I suggest: add the liquid a little bit at the time, mixing with a spatula to combine. Reference the video to see what the dough should look like as far as texture goes.





  • 4 cups (500 g) gluten-free flour—my favorite is Cup4Cup, see notes above if using a different type of gluten-free flour
  • 2 teaspoons (10 g) kosher salt
  • 2 1/4 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water
  • 2 tablespoons (42 g) honey
  • 2 eggs lightly beaten
  • 2 tablespoons (28 g) olive oil or grapeseed or other neutral oil
  • 1 teaspoon (4 g) white wine or cider vinegar
  • softened unsalted butter for greasing



  1. In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter. (See notes above if you are using a different brand of gf flour.)


  1. Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls — this may take longer… just be patient and wait till the dough crowns the rim: it might take as long as 2 hours if your kitchen is cool. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.


  1. Transfer the bowls to the oven, and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.




0 Kudos

This recipe is our favorite recipe because it is great as bread, rolls, cinnamon rolls, sticky buns and they always turn out delicious!

1 cup milk at room temp.

1/4 cup sweetened condensed milk

1 egg (room temp)

2 Tab. Sugar

21/4 tsp. Instant yeast

31/4 cup bread flour

1/4 cup butter softened 

1 tsp salt


Combine milk, sweetened condensed milk, egg, sugar, and yeast.

Combine flour and salt. Mix into liquids. When dough starts to come together starting adding butter and knead into dough. Continue to knead 5 minutes by hand.

Place dough into lightly greased bowl cover with plastic wrap let rise til double in size.  At this point you can make into bread loaf or 12 dinner rolls or roll out and add butter, brown sugar, cinnamon, pecans, raisins what ever you choose. Roll and slice into pinwheel type rolls.   Let rise again covered.   Bake at 350 degrees for 20-25 minutes.   Enjoy



Regular Contributor

Thank you for this versatile bread recipe.  🙂

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