Photo by Ilysa Miller

Bread and beer. After taking into consideration the amount of PBJ, deli sandwiches and beer many students consume, I am fairly positive these two items could almost be considered as main food groups for students.

Though, after awhile, the store-bought bread flavor (or lack of), used for that daily ham and cheese or PBJ sandwiches, becomes very monotonous and unappetizing. So go to the refrigerator, grab that lonesome can or bottle of beer that has been shoved to the back and use it as an ingredient to bake a hearty loaf of beer bread packed with flavor.

This recipe is simple and the varieties of beers that you can use are almost endless. Depending on the depth of flavor you want, you can use anything from a stout beer to a spiced lager to give your bread its delicious flavor. (And it will smell great too, I promise!)

You can also add ingredients to the batter to enhance the flavor. Adding herbs, such as dill or Italian blends, and seasonings to the bread will give your sandwiches an extra kick. You can also try adding finely grated cheddar cheese.

For those of you who spend your weekends in front a TV screen watching football, this bread is a great party food for any game-day gathering. Besides using it for sandwiches, just cube it up (it will hold its shape since it is denser than regular bread), and pair it with veggie or cheese dip.

Just like the recipe itself, this bread can be used many different ways and reflect your personality, flavor profile or event (unlike store bread). It can be made really cheap on any student budget, so twist off that cap or pop the top of that can and make yourself some tasty bread!

Beer Bread

  • Start to finish:

    1 hour and 20 minutes

  • Servings: 1 loaf

Bread Batter

  • 3 cups self-rising flour
  • ½ cup granulated sugar
  • 2 tablespoons brown sugar
  • 12 ounces choice beer
  • 2 to 3 tablespoons melted butter

Directions

Preheat the oven to 375 °F. Grease a loaf pan and set aside. In a large bowl, combine the flour, sugars and beer, then mix. Do not over mix the batter. It should still be slightly lumpy and sticky. Pour the batter into the loaf pan and bake for 55 minutes.

(Note: Melted butter is to be poured on top of the batter before it goes into the oven, or to be brushed on the top of the bread during the last 3 or 4 minutes of baking.)

(Recipe originally from a family recipe)