Super. Easy.
Especially if you get yourself a bag of self-rising flour (if you don't have it, or don't want to buy an extra bag of flour, you can make regular flour "self-rising" by adding 1 1/4 tsp baking soda and 1/4 tsp of salt to each cup of all-purpose flour).
Okay, onto the beer bread recipe. Remember how I said it was super easy? I did not lie - you just need three things. Okay, four if you count the butter you're going to brush on top after it's baked.
Brown Sugar.
Bottle of Beer.
Self-Rising Flour.
That's it!
In a bowl, combine 2/3 c. brown sugar with 12 oz. beer until sugar is dissolved. Stir in 3 c. flour, until fully combined. Pour into a greased loaf pan.
Bake at 375 for 45-55 minutes. Immediately coat top with butter (I just take a stick of butter and rub it across the entire surface a few times). Let cool in pan about 5 minutes, then remove to a rack to cool completely.
Experiment with the types of beer you use. My husband likes to try all sorts of beer - the darker, the better for him. But there are also some with coffee, some with pumpkin, some with cider...You really can't go wrong here. This time, I used Wisconsin Amber (kind of an homage to our new home, if you will). And the taste is really, really good!
