This crusty, fluffy beer bread pairs beautifully with a warm bowl of chili or a hearty stew, making it an ideal companion for those chilly Midwest evenings. For a lighter option, serve it alongside a fresh garden salad or a creamy tomato soup.
And don’t forget to try it toasted with a slather of butter and honey for a delightful breakfast treat!
Servings: 6-8 servings
Ingredients
3 cups self-rising flour
12 oz (1 bottle) beer of your choice
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Directions
1. In a large mixing bowl, combine the self-rising flour and beer. Stir until just combined, being careful not to overmix.
2. Line your slow cooker with parchment paper, leaving some overhang to easily lift the bread out later.
3. Pour the dough into the slow cooker, spreading it evenly.
4. Cover and cook on high for 2 to 3 hours, or until the top is firm and a toothpick inserted into the center comes out clean.
5. Once done, carefully lift the bread out using the parchment paper and let it cool on a wire rack before slicing.
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