- In a large mixing bowl, whisk together the self-rising flour and beer until just combined. Don’t you mind a few lumps, they won’t hurt a thing.
- Grease the inside of your slow cooker or line it with parchment paper for easy cleanup. Don’t be shy with that butter or cooking spray.
- Gently transfer your dough mixture into the slow cooker. Now, the dough will be sticky, but that’s just the way of it.
- Cover and cook on high for 1 1/2 to 2 hours. You’ll know it’s done when the top is firm and a toothpick inserted in the center comes out clean like a whistle.
- Lift out that beautiful loaf and let it cool before slicing. Patience is a virtue here; it’ll slice cleaner when it’s cooled down a bit.
Variations & Tips
Now, because we all like a little variety, feel free to get creative with this basic recipe. If your pantry allows, toss in a handful of fresh herbs or a good shake of cheese for an added bit of flair. A nice sharp cheddar or a touch of rosemary can work wonders. And remember, any beer will do, light or dark, each bringing their own character to the bread. For a lighter loaf, a pale ale is your friend. If a richer taste is what you’re after, reach for a stout or a porter. And a little tip from an old kitchen: if you find yourself without self-rising flour, just take your all-purpose flour and for each cup, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix it up well, and you’re on your way. Happy baking, darling.
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