While searching for what the heck to make with this self rising flour in my pantry, I came across this insanely easy sounding recipe for beer bread. Perfect because I have a lone budweiser in my fridge too! I had exactly 3 c. of self rising flour left, so it seemed like this recipe was meant to be. Based on other stuff I had laying around, I made a few additions to kick it up a bit.
Beer Bread recipe from Food.com
Sift the flour and sugar into a bowl.
Stir in the beer. The batter will be thick.
- Pour into a lightly greased 5×9-inch loaf pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted into the center comes out clean. Remove to a platter to cool and pour the butter over the top
**I added 1/2 c. mexican blend shredded cheese and several tablespoons of mixed herbs from my garden to change it up a bit