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Bisquick Brown Bread with Beer

My Mom was famous for her brown bread and would never divulge the recipe. When I moved away from home and went looking for the traditional brown bread, I was always shown where the whole wheat bread was, as if brown bread didn’t exist. I’ve taken bits and pieces of my Mom’s recipe and combined it with beer and Bisquick. This recipe calls for a small amount of yeast which, when combined with the beer, will act as a better leavening agent than just using the beer alone.
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Prep Time 35 mins
Cook Time 40 mins
Servings 6 people


  • 3 cups Bisquick
  • ½ cup rolled oats
  • ½ cup molases
  • ¾ cup warm water
  • ¾ cup beer room temperature
  • ¼ tsp yeast
  • ½ tsp salt


  • Stir the one-quarter teaspoon of yeast and three-quarter cups of warm water together
  • Mix in one-half cup of Bisquick, cover, and leave to set in a warm spot for twenty-five minutes
  • In the same bowl, add one-half cup of molasses, three-quarter cups of beer, the remaining two-and-a-half cups of Bisquick, one-half cup of rolled oats, and one-half teaspoon of salt
  • Stir until well mixed (I prefer to put all the ingredients in my mixer on the dough setting for 5minutes)
  • Once the dough pulls away from the sides of the bowl, cover and leave to stand in a warm spot for approximately an hour and a half to two hours to rise
  • After the dough has risen, punch it down and place it into a greased loaf pan. Cover and let rise for an additional hour
  • Bake at 375 degrees in a preheated oven for thirty to forty minutes. Let cool and slice


This bread pairs really well with a homemade crock of baked beans.
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