Requirements: Three cups of self-rising flour and one 12-ounce can of any beer will do.
How to Follow
Begin by whisking the self-rising flour and beer in a large mixing basin until they are barely mixed. No worries about a few lumps; they’re quite normal.
2. Prepare your slow cooker for cleaning by greasing or lining the inside. Don’t be bashful when using cooking spray or butter.
Stir the dough just until combined, then place in the slow cooker. You may expect some stickiness from the dough; that’s normal.
Four, cook, covered, for 1 1/2 to 2 hours on high heat. When you stick a toothpick in the middle and it comes out clean, that means it’s done. The top should be firm as well.
5. Remove the lovely loaf from the oven and allow it to cool completely before cutting. Being patient is key here; as it cools down, it will slice more easily.
Tips and Variations
Now, because we all like a little of diversity, feel free to experiment with this simple recipe. Toss in some fresh herbs or a generous shake of cheese if your cupboard has the space for it. An excellent sharp cheddar and a sprinkle of rosemary may do wonders. And keep in mind that any kind of beer—light or dark—will work; they’ll all impart different flavors to the bread. A pale ale will help you get a lighter loaf. Choose a stout or porter if you’re looking for something with a fuller flavor. An old-school kitchen trick: if you can’t get self-rising flour, mix 1 1/2 teaspoons of baking powder with 1/4 teaspoon of salt for every cup of all-purpose flour. Combine everything well, and you’re good to go. Have fun baking, my love.
Materials available
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