To gear up for the impending hurricane, I have been in the kitchen making all kinds of yum, the kind that does not require re-heating should the power be out for a couple of days. (Still cursing myself for not investing in the camp stove this summer. But whatevs.) Anyway...one of the recipes I made, and make repeatedly throughout the year was given to me by a former colleague, Elaine. It's so simple you can memorize it after one or two makings:
1 can/bottle (12oz) room temperature beer
3 Cups self-rising flour
1/2 Cup sugar
1/2 stick of butter, melted
Preheat oven to 350F. Mix beer, self-rising flour, and sugar in bowl. Spoon dough into greased bread pan. Let sit 5-10 min. before pouring melted butter on top of dough. Bake for 45-50 min. or until toothpick inserted in center comes out clean.
You can make it with stout, IPA, or any favorite beer you have, but definitely expect variations in the flavor - I just used pumpkin ale.
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