Monday, March 28, 2011

Muffin Monday: Herbed Beer Bread

I found this picture and the recipe at

OK, OK, so this isn't really a muffin. But I couldn't resist! I made this bread a couple of days ago and even found a creative way to use the leftovers, so I had to share it with all of you :) 

It's dense, and has a delicate flavor and wonderful smell. Delicious when toasted and slathered with butter (but then, what isn't?)!

First, here's the recipe for the bread:


1 tablespoon shortening
3 tablespoons cornmeal
3 cups self-rising flour
3 tablespoons sugar
1⁄2 cup grated Parmesan cheese
1 tablespoon dried Italian herbs (or 1 teaspoon each of oregano, basil and thyme)
1 can (12 ounces) beer, room temperature
2 tablespoons soft butter 


  • Heat oven to 325°F. Grease loaf pan with shortening and sprinkle bottom and sides with cornmeal; set aside.
  • In large bowl, combine flour, sugar, cheese and herbs; mix well to combine. Stir in beer, mixing until stiff batter forms.
  • Turn batter into pan. Bake for 65 minutes. Brush baked loaf with softened butter and sprinkle with additional cornmeal, if desired. Turn out and cool on rack.

If your family is at all like mine then you probably can't see eating the entire loaf, slice by slice, before it gets to tasting a bit old. That's how it was with us, so (internet nerd that I am) I actually typed "creative uses for old beer bread" into Google...and found something! 7 recipes for leftover beer bread, believe it or not. It all looked good, but I decided on the Onion Toasts:

Makes: 10-12 Slice or Toasts
Total Time: 10 Minutes

10 to 12 slices Classic Beer Bread
3/4 cup sweet onion - minced (vidalia or walla walla)
1/2 cup mayonnaise
1/4 cup parmesan cheese - freshly grated (I fudged with some shredded Colby/Monteray Jack)
Freshly ground pepper

Preheat broiler. Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted. Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper. Broil toasts until topping is bubbling and lightly browned, 1 to 2 minutes. Watch carefully to prevent burning.

Ooooh, this was so yummy. I hope that at least a few of you who read this will try out both of these recipes. No wasted food--just some really great bread!

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