Sunday, September 19, 2010

Survival Recipes - Beer Bread Recipe

Beer can be used to make a pretty tasty loaf of bread. When used in a fairly simple recipe it allows almost anyone, including myself, to make a decent loaf of bread. This recipe also uses no shortening (except that which is used to grease your loaf pan) or salt. You can also use herbs, spices or peppers to enhance the flavor of the beer bread. You can also make a decent loaf of home-made bread in just a little more than an hour!

List of Ingredients:

3 Cups of flour

3 Tablespoons of sugar

1 12 ounce can or bottle of beer

1 Tablespoon of baking powder

If you use self-rising flour no baking powder will be required.

How to Make Beer Bread

Place three cups of flour in mixing bowl.

Add two to three tablespoons of sugar (more makes it slightly sweeter).

Add one tablespoon of baking powder.

Mix the dry ingredients thoroughly.

Add a 12 once can or bottle of beer to your dry ingredients and stir.

Place dough into a greased loaf pan.

Place loaf pan with bread dough in oven.

Bake at 350 degrees for about an hour.

Allow bread to cool on a rack before slicing.

This recipe makes one small loaf of bread that will generally be enough for two to four people (or one if RW is around!).

This recipe is so easy that even RW can make it!

Got beer bread?

Staying above the beer line!



Ken said...

...fantastic idea...will comment back later and we'll see how a loaf of Sam Adams taste...

riverwalker said...

To: Ken

A loaf of MGD tastes pretty good with a bowl of stew!

Let me know how it comes out...don't have to wait for it to rise when you use beer.

Hope it made you a little hungry!lol

Thanks Ken.


idahobob said...

Cool before slicing? Blasphemy!!

You are to attack it as soon as possible, with copious amounts of butter! And maybe with some homemade jam of your choice, along with honey.


Ken said...

...turned out great RW,this will give me reason to drink(i mean bake)more,we put some cinnamon in this loaf,and the Mrs sprinkled a little xtra sugar on top,just finished the last of it as breakfast w/coffee...a big thanx to ya Brother...

riverwalker said...

To: idahobob

Butter, jam, honey...sounds a like a winning combination!

Thanks bob.


riverwalker said...

To: Ken

Wow! Adding cinnamon must be like one huge cinnamon roll...

Mrs. RW plans to add chopped jalapeƱos to the next batch...she likes it hot!

The best part about beer bread is it only takes a little more than an hour to make and there usually aren't any leftovers.

Thanks Ken.


Ed said...

In the process of making a loaf based on this recipe but using a bottle of Coors, wheat flour, and honey instead. Smells great.

riverwalker said...

To: Ed

You can use pretty much any flavor of beer or type of flour and any combination of extra kind of ingredients...peppers, cinnamon, raisins, etc. The main thing i like is it's easy and can be made quickly.

Thanks Ed.


SuburbanSurvivalBlog said...

Nice. I think I may have to try this with some Sam Adams or a beer with a deep flavor. Maybe add a tablespoon or two of olive oil, and some Italian seasonings and see how it comes out.

Thanks RW

riverwalker said...

To: SurbanSurvivalBlog

I've never used oil in the recipe...just a little shortening to coat the baking dish.

The use of Italian seasonings does sound tasty...



Doug said...

Wondering if this works with a non-alcoholic like O'Doulls. Is the alcohol the benefit of using the beer (I mean in the cooking not in the sense of the regular benefit of alcohol).

riverwalker said...

To: Doug

I'm pretty sure it's the active yeast content of the beer and not the alcohol content that is the main reason that using beer in the recipe is what makes it effective.

If your non-alcoholic beer has an active yeast, it should work fine. best way to determine if it will work is to try some and see how it turns out.

I believe most of the alcohol content is lost in the cooking process.


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