The Bardic Chef: Recipe – Bonaza Bread

In my earlier years I had the honor of meeting a dwarven man in Necropolis. He was the first dwarf I ever encountered, and refused to answer if he was native to these lands or not. He was obviously hungry, had fought himself to exhaustion fending off an attack by undead, but he insisted for hours that he didn’t need the help of any elf – even a half-elf. He finally relented, but only if I prepared him something of “substance”. This substance turned out to be a dwarven-brewed beer, something the city had become known for, due to it’s unique depth of flavor (and it’s tendency to knock people on their asses minutes after drinking it). Wanting to fill his belly, this bread was created.


  • 1 packet instant yeast
  • 3 cups flour
  • ¼ cup sugar
  • 1 tsp salt
  • 2 cups of beer
  • 4 tbsp butter


Grease a bread loaf pan with butter. Add the flour, sugar, activated yeast, and salt to a bowl and whisk. Add beer, stir.

Pour half of the butter, now melted, into the loaf pan, then pour in the batter. Finish with the other half of the butter on top.

Bake in a 375 degree oven for an hour.