112-ounce bottle mild beer (I used Blue Moon Honey Wheat)
¼cup(4 tablespoons) salted butter, melted
Adjust oven rack to middle position and heat oven to 350°F. Spray an 8x4-inch loaf pan with nonstick cooking spray.
In a large bowl, stir together flour, sugar and salt. Slowly stir in the beer and mix, with a wooden spoon, until almost smooth.
Transfer dough to the loaf pan, and bake at 350°F about 20 minutes. Brush melted butter over the top of the bread and bake an additional 15-20 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown.
Set pan on a cooling rack and cool for 5 minutes. Remove the bread from the pan and return to the cooling rack to completely cool.
Adapted slightly from Cook’s CountryYield: 1 loaf*Note: If self-rising flour isn’t available, add 1½ teaspoon baking powder and ¾ teaspoon table salt to 3 cups all-purpose flour.Variations:Honey Beer Bread: Use 1 tablespoon sugar and add 1/3 cup honey along with the beer.Cheese Beer Bread: add 1 cup shredded cheese along with the flour.Non-alcoholic Bread: Substitute 7-up for the beer.Cinnamon-Swirl Beer Bread: Swirl cinnamon/brown sugar mixture throughout the loaf.Herb Beer Bread: Add 2teaspoons Herbes de Provence or your favorite herb to the flour.Too many variations to list – just have fun and experiment with different flavors.Using more flavorful beers and ales — say, Sam Adams, will have more flavor and dark beers even more. You can use a toothpick to gauge if the bread is done. If you pull out a toothpick cleanly, the bread is done.If you’re not comfortable using a toothpick to determine if the bread is done, a more definitive test is using an instant read thermometer — it should read about 200º F.Serve with pasta, soups, stews, with in dips or even on its own!