Quick & Easy No Knead Beer Bread | a 1990's Recipe

This recipe will knock your socks off! Super fast....super easy...super delicious! Serve with soup, chili, stews, etc. Change out the beer -- use a pilsner, or use a dark stout for a different flavor profile. Enjoy!
Quick Beer Bread
3 cups self-rising flour*, or
*This is the recipe you can use instead of purchasing self-rising flour: 3 cups all-purpose flour plus 1 teaspoon salt, and 4 ½ teaspoons baking powder.
¼ cup sugar
1 bottle (12 oz) beer of choice
¼ cup melted butter or margarine
In a large bowl, stir together flour, sugar and beer. Do not over-beat. Spoon into a lightly buttered 5” x 9” loaf pan. Pour melted butter over the batter.
Bake in a 350 degree oven until golden brown and begins to pull from the edge of the pan, about 45-50 minutes. Check doneness with the clean toothpick test.
Remove bread from the pan and let cool on a wire rack.
Kitchen tools used today:
Wilton Bread Pan: amzn.to/2XG24QI
Cooling Rack: amzn.to/2EQouYb
Zwilling Bread Knife: amzn.to/2EzCpka
Tovolo Scooper/Scraper: amzn.to/2tTXsJk
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