Money Mindful Meals: Beer Bread

One of my favorite things to do when I was little was dig through my mom’s recipe box – the one that was full of hand-written index cards with recipes for Grandma’s butter cookies or the neighbor’s zucchini bread.

A few years ago, I moved into my first apartment. Between the Dunkin Donut box with a few stale donuts and the layers of dirt that painted the apartment, the former tenant did leave one redeeming item behind, a stack of similar recipe cards that his mom had sent him. Each recipe contained notes like “very filling” or “great with salad.” I’m not sure if the previous tenant ever took advantage of these family recipes, but I sure did. One man’s junk is another man’s treasure, right?

One recipe, deemed “a VVC favorite!” by the note on the card is for beer bread. Over the last few years this recipe has become one of my favorites as well. The rich and moist nature of the bread is a fantastic crowd pleaser. But the real beauty lies in the simplicity of the recipe; I almost always have all the ingredients on hand. It’s my go-to recipe when I open my fridge and find nothing but a few beers and left over Chinese rice.

While this recipe can be made with nearly any type of beer I usually use a light lager, like Bud Light or a pilsner. This time I made the bread with Shocktop, with some added orange zest to complement the white beer. I’ve also heard of people adding cheese to their beer bread and would be recommend trying this as well. This bread is a great way to experiment with different flavor combinations – even if it doesn’t turn out how you expected the first time, after a couple beers, it’ll taste better.

Cheers!

Alex Milling is a recent graduate of Northwestern University and loves dry red wines.

**Recipe**

Beer Bread
Adapted from a previous tenant’s mother’s recipe
Serves 6

Total Cost: $1.03
Cost Per Serving: $.17

Ingredients

3 cups flour (in stock)
4 1/2 teaspoons baking powder (in stock)
1 1/2 teaspoons salt (in stock)
2 Tablespoons honey ($0.19)
3 tablespoons sugar (in stock)
1 can beer ($0.84)

Preheat oven to 350°F.

In large bowl mix flour, baking powder, and salt. Then mix in sugar and honey. Add beer and stir.

Place in greased bread pan and bake for 45 minutes to an hour. A toothpick inserted into the bread should come out clean when it’s done. Remove from the pan and let cool slightly before slicing and serving.

Recipe Index Keywords:

Categories: Baking, Blog, Budget, and Recipes.
Cooking Method: In the Oven.
Mealtime: Late Night and Snacktime.
I Don't Have Any: Cooking Skill, Money, and Time.
I'm Cooking For...: Late Night Snack, Potluck, St. Patrick's Day, and Tailgate.
Type of Food: Sides.
I Don't Eat: Any Animal Products, Dairy, and Meat.

Originally posted on Thursday, June 14th, 2012

4 Responses to “Money Mindful Meals: Beer Bread”

  1. A Warm Winter Dinner | Coffee Stains

    January 13th, 2013

    [...] make a lot of. I decided to make buttermilk roast chicken, strawberry cheese couscous salad, and beer bread. This meal disappeared pretty quickly, so I didn’t get a picture. BUT, everything looked just [...]

  2. Recently Recipes | Coffee Stains

    November 17th, 2013

    [...] Beer Bread: I found this recipe in college and made it for house dinner one night. Chantal was abroad that term, so it was just me and my boys. Each and every one of them had their mind blown by this bread (and proceeded to eat multiple slices with their individual jars of jelly). Because it made such frequent appearances in college (and it is actually THAT easy to make), I figured it was only appropriate that it become a regular here. We have made simple beer bread (bonus: put melted butter on top, it keeps it from getting dry), something more savory with feta and rosemary, and Maddie even made a loaf with pumpkin and chocolate chips. The pumpkin made the bread super dense and chewy. I loved the texture, but it isn’t the same as fluffy beer bread. We also figured you could use hard cider and make cider bread (bonus: maple syrup…very good for fall). I actually had a cider themed night with two of my workmates and we made cider bread and… [...]

  3. Recently Recipes

    July 24th, 2015

    [...] Beer Bread: I found this recipe in college and made it for house dinner one night. Chantal was abroad that term, so it was just me and my boys. Each and every one of them had their mind blown by this bread (and proceeded to eat multiple slices with their individual jars of jelly). Because it made such frequent appearances in college (and it is actually THAT easy to make), I figured it was only appropriate that it become a regular here. We have made simple beer bread (bonus: put melted butter on top, it keeps it from getting dry), something more savory with feta and rosemary, and Maddie even made a loaf with pumpkin and chocolate chips. The pumpkin made the bread super dense and chewy. I loved the texture, but it isn’t the same as fluffy beer bread. We also figured you could use hard cider and make cider bread (bonus: maple syrup…very good for fall). I actually had a cider themed night with two of my workmates and we made cider bread and… [...]

  4. A Warm Winter Dinner

    July 24th, 2015

    [...] make a lot of. I decided to make buttermilk roast chicken, strawberry cheese couscous salad, and beer bread. This meal disappeared pretty quickly, so I didn’t get a picture. BUT, everything looked just [...]

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