What an easy treat (and tasty way to use stale/cheap beer)! I didn't have any self-rising flour, so I added 4 1/2 teaspoons baking powder and 1 1/2 teaspoon salt to the 3 cups of flour. I baked the bread for 55 minutes and the crust came out crusty with a slightly doughy inside, which is the way I prefer. I used a seasonal cherry beer which added a perfect flavor boost. Will definitely make again.
Great recipe to have around for those times when you have no bread (like me last night...)!! We enjoyed it with soup for a hearty week-night meal.
This is THE classic beer bread recipe. Fabulous taste and incredibly easy to make! Perfect for a winter night with some soup. I've found that regular Bud works great.