Two Ingredient No-Knead Beer Bread

Ingredients:
2 2/3 c. self-rising flour (not self-rising cake flour)
12 oz. beer, freshly opened- chilled or at room temperature


Directions:
Preheat oven to 375 degrees.  Lightly grease a 9x5 loaf pan.


Put flour in a medium bowl.  Add beer and stir with a spatula just until mixed and flour is moistened completely.  Scrape into prepared pan.


Bake 50-55 minutes, until top is lightly browned, sides pull away from the pan, and toothpick inserted near the center comes out clean.


Cool in pan on a wire rack for 5 minutes, then turn out on rack to cool.


To serve: cut in 1/2 inch thick slices with a serrated bread knife.


Variations: 
Cheddar scallion: Mix flour with 1 c. (4 oz.) shredded sharp cheddar cheese, 12 c. thinly sliced scallions and 1 1/2 tsp. poultry seasoning.  Add beer and proceed as directed in the recipe.


Olive parmesan: Mix flour with 1 c. mixed country olives, kalamata olives or black olives (pitted and coarsely chopped), 1/2 c. grated Parmesan cheese and 1 1/2 tsp. Italian seasoning.  Add beer and proceed as directed in the recipe.

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