I can remember beer bread becoming popular in my youth, probably part of that whole artisanal bread resurgence. In my reading about sour dough bread I learned that brewers and bakers were interrelated due to the yeast byproducts in brewing that could be used in baking. Interesting stuff, plus a reminder that cooking really is a science as well as an art. If you ever thought you would fail chemistry but you manage to bake bread, I’ll give you an A. :-)
3 cups (self rising) flour
3 Tablespoons sugar
Mix together, add 12 oz can beer. Put in well greased bread pan. Let rise 5 minutes. Bake in 350º oven 50-55 minutes.
Makes 1 loaf