Cooking For Engineers

[Dilbert]

Beer Bread

like "corn bread," this does not produce a "sandwich bread" - but as a side/basis for other dishes, it's a winner . . .
noting that . . .
for a breakfast 'entree' - topped with cream cheese, lox, smoked salmon, thin sliced ham(s - of every sort), fried egg, pastrami, fruit purees, Nutella, , , . . . all spectacular options, depending on tastes.

four ingredients, not too many people can mess this up . . .
bread pan size - 5x9 nominal
3 cups AP flour (390g KA AP)
1/2 cup granulated sugar (100 grams)
3 tablespoons baking powder
(optional) fat pinch of salt
12 fluid ounces / 355 ml of beer - any kind you like.
often noted... the batter will be "lumpy" - that's true.
into a "greased" (bread) pan.

looking at online recipes - be aware of AP vs 'self-rising' flour.
self-rising already has baking power and salt incorporated.
for 'ideal' loft add 1 teaspoon of baking powder to 'self-rising' flour

bake at 350'F/ 175'C for 50 minutes. check at 40 minutes and adjust.
when done, pour 3 tablespoons melted butter over top (semi-optional)
for super sweet, use thin sugar glaze to coat fresh out of the oven.