Beer Week Day 4: Jey’s Blue Moon Bread

Beer week continues, folks!  Today, my dearest pal, Jey is sharing her recipe for Blue Moon Bread. As soon as she sent this over, I started drooling! You must make this, immediately. What beer celebration is complete without a wonderful beer bread?!


Hello loyal readers of Feeeeed Me Seymour!  I’m Jey and I blog over at The Jey of Cooking.  When Kim emailed me about creating a recipe to celebrate National Beer Week, I couldn’t have been more thrilled.  What a great opportunity to share with you an easy, beery treat!

Beer bread is one of my favorite treats to accompany a warm meal, and this one, featuring Blue Moon, is a real treat.  Blue Moon is a Belgian style wheat beer, featuring notes of coriander and orange peel.  I knew I wanted to bring out that unique flavor combination in this bread, and while it may not have been the same as simply tipping back a cold one on a warm Summer day, it was most definitely reminiscent of that excellent brew.

Blue Moon Bread – based on a recipe from

3 Cups Bread Flour
1/4 Cup Sugar
1 tsp. Coriander
Zest of one Orange
12 oz. Blue Moon Beer

Preheat oven to 350.  Grease a loaf pan and set aside.

Combine ingredients in the bowl of a stand mixer (or a large bowl).  Mix together until well combined – the batter will be sticky.  Pour into loaf pan and set aside for 10-15 minutes. 

Bake for 50-60 minutes, until bread is cooked through.  Remove from oven and allow to cool 5 minutes in the pan.  Run a knife along the edges of the bread and transfer bread onto a wire rack.  Slice and serve with butter.

- Jey

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