This is a basic beer bread recipe, similar to most out there on the recipe interwebs. The type of beer you use has a huge influence on the taste of the bread, so if you choose something like a stout, be prepared for a very beer-y tasting bread (awesome as a grilled cheese, by the way)! If you want to start out with a more simple taste, a lager or wheat ale might be nice.
3 C all purpose flour (if you choose to use self-rising flour, omit the baking powder and salt)
3 tsp baking powder
1 tsp salt
12 oz. bottle of beer (Note: I like to buy a 16 oz. pint and swig a little as I cook, so sometimes my measurements vary from the recommended 12. oz.)
1/4 C sugar
1/4 C-1/2 C butter, melted (depending on how crispy you’d like the top)
Sift together flour, baking powder, salt, and sugar into a large mixing bowl. If you don’t have a sifter (like me) then just knock it all through a plastic colander with large holes. Form a well in the center of the flour, but carefully–because you just went to all the trouble of sifting the ingredients! Pour beer into the well. Gently fold the sifted dry ingredients until lightly incorporated and moist. It is important to not “over stir,” as your loaf will become hard like a biscuit when baked.
Pour into a greased bread pan. Pour melted butter over top of mixture. Bake 50-60 minutes, rotating pan once about halfway through. Bread will be finished when a toothpick or butter knife comes out of the center clean.