Beer Bread

A cousin shared a recipe link on fb, and since I have some beer not being consumed in the fridge (I was hoping to make more beer-can chicken), I thought it seemed like a winning idea.  The link that was shared called for self-rising flour, but it said it was adapted from another page, which only called for all-purpose flour.  But the same amounts of baking powder and salt!!  So I followed my baking instincts.  Thankfully, those instincts were right, because while it was baking I found the original fb post and the commenters agreed with me.  If you're using self-rising flour, you should be able to skip adding the baking powder and salt.  The 12 tomatoes site calls for 1/3 cup brown sugar, but I went with the recipe they adapted from since I was using Honey Brown beer.  There isn't a beer taste to the bread, it tastes like a lovely rustic loaf without the kneading and rising.  In just over an hour (mostly baking time) - you too can have a loaf of homemade bread!

Ingredients:
3 cups all purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup brown sugar
12 oz beer (whatever you have or your favorite)

Preheat the oven to 375* and lightly grease a loaf pan (about 9x5)
In a large bowl, whisk flour, baking powder, salt, and brown sugar.
Slowly pour in beer and mix with a wooden spoon.
(Optional, fold in flax or chia seeds at this point, recipe didn't specify, I didn't).
Pour batter into loaf pan and bake 45-55 minutes or until lightly browned and toothpick (or skewer) inserted in center comes out clean.
Let cool 10-15 minutes before slicing and serving.