Sunday, October 12, 2008


Okay, so survivalism isn't just about knowing wilderness survival and stuff. It's also about surviving tough economic times like this. What would you do if the price of food rose astronomically? Wouldn't it be wise to make your own food if it was cheaper that way? Do you know what kinds of food preserve well and will last you for months if need be?

One of the things I heard about on Jack Spirko's "The Surival Podcast" is being self sufficient. Growing and making your own food to save money. One of those things is making your own bread and a fun little thing to try might be trying to make beer-bread, so as suggested, I gave it a shot.

THE INGREDIENTS: there are many different variations and you can really make the recipie your own by experimenting but here's what I used:

  1. 3 cups Flour (sifted)
  2. 1/4 cup Sugar
  3. 1 tablespoon fresh Baking Powder
  4. 1 teaspoon Salt
  5. 1 (12oz) bottle of Beer
  6. You'll also need a breadpan, wooden spoon, measuring tools(tbsp, tsp, cup) and butter to grease the breadpan.
**I added a little extra sugar, baking powder and beer.

  1. Pre-heat oven to 375 degrees F.
  2. Mix all the dry ingredients in a bowl. Mix well. It'll be hard to do after the beer is added.

  3. Add in the beer. As you stir, the beer with react with the dry ingredients to make the mixture very sticky and very hard to mix. Just put some muscle into it and use a good strong wooden spoon. You can add another couple ounces of beer if you want, I did and found it loosened everything up just a little and made it easier to stir.
  4. Put it all in a greased breadpan and bake at 375 degrees for 50-60 minutes.
  5. Let it cool for a while in the pan, then a little more out of the pan, then dig in!


Store in a nice dry place like any other bread. Got a breadbox? Cool. I don't :(

Whether it's a plus or a minus for you, don't worry about the alchohol, it dissolves once you bake it.

Make sure you sift the flour to make the bread lighter and fluffier, not like a brick.

Also note the crust is often hard. There are ways to change this (i think the melted-butter on top thing will, haven't tried it myself yet) but this is generally to be expected.

As mentioned before you can really tweak things and add things to make this recipie your own. The recipie I used suggested sprinkling extra sugar on top to make a nice sweet crust so I did.
I've also heard it recommended to pour melted butter and garlic-salt on top, or add garlic and/or herbs to the dry mixture. Either try your own experiments for look stuff up online for ideas.

It's remarkably quick and easy to make but it can be screwed up if you do things wrong, like don't sift the flour, or don't store it right. Mine was delicious the night I made it, but quickly wen't nasty because I don't have a good place to store it. It's worth mastering though b/c it's quick to make and it ends up being a good snack or dinner-side that's cheaper than buying something.

Ah! One last note!I don't think it matters what kind of beer you use, but it might be interesting to experiment with different kinds. I first heard that light beer works best so I used Miller, but while baking I read online that for folks who want to try heavier beer, you should add things like garlic and herbs and butter if you use heavier beers like Guiness. Anyway, have fun!

***Also: I took more pics, but my memory card was loose so most of them didn't save properly, hence no pics of the sticky beer-included mixture, nor the baking.

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