It’s February, which means, yup, still winter. Still going to be for awhile now. Which is awesome, because February is full of days that end in Y, and days that end in Y are perfect for eating bread.
Unless you’re gluten intolerant. And then every day that ends in Y is a horrible day for eating bread, but because I am a nice person I will eat your bread for you. You’re welcome.
I’ve long been interested in making bread, but on my few attempts it has turned out less-than-stellar. Usually super dense and not well-risen. Edible, yes, but not boulangerie-worthy.
Then again, sometimes life is not about perfection, but rather about getting shit done. And if that shit is getting bread into my mouth, then I have achieved success.
ANYWAY, I have some very exciting news for you: I have found a bread recipe that even I can’t screw up. It has three ingredients.*
Granted, one of the ingredients is quite specific,** but if you can manage that, you’ll find success. I promise you. Perhaps you’ve heard of Tastefully Simple, and their beer bread that I think you just mix together the dry mix and some beer? Sure, that’s only two ingredients, but this three-ingredient beer bread is just as easy. I like to call it Stupidly Simple.
I made two of these loaves in one day, in the span of about two hours, actually. THAT is how simple this recipe is to throw together. One for Swede and me, and one to give to his sister who had just had surgery. Because nothing says recovery like warm beer bread and narcotic-strength pain meds.
I should be a doctor.
This may be one of the greatest File Pit findings yet, you guys. Seriously. Easy peasy and delicious. Would I make this again? Do I even need to answer that? No. No I do not. Instead I will answer you by saying you should drop whatever you’re doing and go home and make this.
(And if you also choose to pick up Kerrygold salted butter to slather on it fresh from the oven, no one will judge you. Nay, they will applaud you.)
*Four, if you count the egg for the egg wash. Five, really, if you count the melted butter you’re supposed to brush on top when it’s done. But now you’re just being nit-picky.
**Self-rising flour is the key here. I think you could pretty much use any light-colored or amber ale you so choose, but I can’t guarantee success if you try and use a different kind of flour. I could go into the science behind the self-rising flour in this recipe, but I won’t. Because I don’t really know it. I just know it’s different and clutch in this bread.