Cooking Under the Influence: Beer Bread

We've all had a party where there's beer left in the fridge at the end of the night, or there's a little bit left in the keg. You might not be sure what to do with that beer, but you know you don't want to waste it. Or you have a particular beer that isn't bad, but it's not awesome either. You probably won't drink it any time soon, but again, you don't want to waste it.

In either of those scenarios, I have a quick and easy recipe that's kind of become my go-to way of handling excess beer. I make beer bread. You can almost always find some pre-made kits where all you add is the beer to the dry ingredients. Those are easy, and tasty too. My recipe is not that much harder than any of the kits, and you probably have all the ingredients in your kitchen already.

Ingredients
2 cups self-rising flour
2 tablespoons sugar
1 can of beer (or bottle)

Directions
Preheat an oven to 350F. Mix the flour and sugar together in a mixing bowl.

Add the beer. Mix well, the dough will be very sticky. (I usually use a wooden spoon for this, but you could just use your hands if you wanted.)

Spray a 9-inch loaf pan with non-stick cooking spray. Add the dough, spreading evenly.

Bake for 55 minutes. Enjoy!