The Ultimate Buttery Beer Bread: No Yeast, No Knead, Pure Magic

Preheat and Prep: Preheat your oven to 375°F (190°C). Take your loaf pan and grease it lightly with a little bit of butter or non-stick spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the 3 cups of self-rising flour and the sugar. If you like a more savory bread, stick to 1/4 cup sugar; for a sweeter treat, go for the full 1/2 cup.

Add the Beer: Pour the entire 12 oz bottle of beer into the flour mixture. It will foam up—this is the fun part!

Stir Gently: Using a spatula, gently mix the ingredients together just until the flour is moistened. Do not overmix! The batter will be lumpy and thick, which is exactly what you want.

The Butter Trick: Pour half of your melted butter (1/4 cup) into the bottom of your loaf pan. Spread the batter into the pan on top of the butter. Then, pour the remaining 1/4 cup of melted butter evenly over the top of the batter.

Bake: Place the pan in the oven and bake for 45 to 55 minutes. You are looking for a golden-brown top and a toothpick inserted into the center should come out clean.

Cool: Remove from the oven and let it sit in the pan for at least 10 minutes. This helps the structure set so it doesn’t crumble when you slice it. Turn it out onto a wire rack to cool completely (if you can wait that long!).