The idea of making beer bread came from a book i'm reading by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book Lin talks about her experience cooking at sea, and has an entire chapter dedicated to baking onboard. In this chapter she talks about many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients, flour, sugar and beer.
Beer bread you say? Right up my alley! The next day i gave it a try, the result is fantastic, surprising given the little effort it takes to make it.
The best thing about this bread is that it can taste different everytime, using different beer will change the taste and colour of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co.) and a brown ale (Hobgoblin).
If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!