Start by prepping a 9 by 5 loaf pan with a good spray of PAM or a light coat of butter.
Combine 3 cups of self-rising flour with 2-4 tablespoons (I suggest 3) of sugar. Optionally run the flour/sugar mixture through a sifter. Sifting will give your loaf a finer grain. If you do not have self-rising flour, mix 3 cups of AP flour with 4 1/2 teaspoons of baking powder and 3/4 teaspoon of salt.
Add 12 oz of beer. Add 3 tablespoons melted butter. Stir until the foam subsides and all of the dry flour is incorporated. Do not over mix.
Add to prepared pan and level in the pan.
Brush top with 1 tablespoon melted butter.
Bake until a toothpick comes out clean. About 50 minutes.
Turn onto a rack to cool for about 15 minutes before cutting. Store airtight at room temperature for up to 3-4 days.
Use the beer of your choice. You can substitute 1 1/2 cups (12 ounces) plain seltzer water or a soda.
To make one cup of self-rising flour mix 1 cup of all-purpure flour with 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt.
I suggest sifting the flour to make the bread less dense. You skip it if you want.
This bread is easy to add things. A cup of cheese, some chopped up pickled jalapenos, or some garlic. Have some fun with it. Google will give you endless suggestions.
Good sealed tightly for about 3-4 days or frozen for 2-3 months.
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