This is just about the easiest sweet bread I know; it takes precious little thought to make, tastes wonderful with sweet butter or cinnamon sugar, and, as an added bonus, this bread keeps for several days. Why I have no idea. A few pointers on making this beer bread: The Guinness must be cold, the self-rising flour must be relatively fresh and the loaf pan needs to be well-greased. If your self-rising flour is more than 6 months old, add a tablespoon of baking powder. Can you sub in other beers and sweeteners? Sure. For a lighter beer bread, try using Harp and light brown sugar – it’ll still be Irish. I initially learned this recipe using Budweiser and white sugar, so your possibilities are endless. One caveat: Do not use hoppy beers such as a Pale Ale, as the bitterness will taste odd to you, unless, of course, you are into serious bitternessmore
Adapted from simplyrecipes.com
cups self-rising flour*
cup white sugar*
A pinch of salt (roughly ⅛ teaspoon)
ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons
If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1¼ teaspoon baking powder, plus ⅛ teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.