Let’s talk about beer bread—the kind that fills your whole house with that warm, hoppy, buttery smell and makes you feel like maybe you *could* open your own bakery (you won’t, but it’s fun to pretend). This version doesn’t ask for self-rising flour, which is great because let’s be honest, who actually keeps that stocked? I made this loaf one quiet Saturday afternoon, with half a can of lager that had lost its fizz and exactly zero expectations. Turns out, when flour, beer, and a bit of baking powder team up, they create a crust so crisp it practically sings when you slice into it. The inside? Soft and just the tiniest bit chewy. Not too sweet, not too dense. Like the Goldilocks of breads. It’s dead simple. No kneading, no rising, no nonsense. If you’ve got a bowl, a spoon, and a bottle of beer you’re willing to sacrifice, you’re halfway there. Whether you’re serving it with cheesy potatoes or dunking it in soup, this is a solid win for any busy weeknight or cozy weekend.