Hangover Beer Bread

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A quick and simple way to use flat or old or otherwise not fit for sober consumption beer. Also, great because it's modular and easily modified to suit your tastes.

Preparation time: 3 minutes
Cooking time: 1 hour

Serves: 4


Basic Recipe, for each 12 oz serving of beer:
3 cups bread flour (highest protein you can get)
3 teaspoons of dual action baking powder
1 1/2 teaspoons salt
3 tablespoons of sugar

Suggested Add-ins:

Cheese bread:
1 cup cheddar cheese
6 rashers of cooked and crumbled bacon
2 green onions

Sweet Bread:
1 teaspoon of whole milk or half and half
3 extra teaspoons of sugar
2 teaspoons kashia
1/4 teaspoon of cloves
1/2 teaspoon of allspice
1/2 teaspoon of nutmeg

Cornbread (works great with Pilsner):
Substitute half of the flour for stone ground corn meal
Substitute half of the sugar for molases
1/2 tsp salt

1 cup grated parmesan cheese
1/4 cup dried oregano
1/8 cup dried rosemary
1 egg yolk


Bash together basic ingredients and mix very well to develop some gluten/distribute the baking powder. After the texture develops, mix in the extras and rest in the fridge till it is fairly stiff.

Grease a standard loaf pan. Pour in batter. Bake at 350 till the bread is golden brown and done in the center.

Rest 5 minutes, cool completely on rack before slicing or storing. Use quickly, no preservatives.

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