And the beer bread was a hit! I got the recipe off All Recipes, though I’ll also put it below if you’re interested. It was wicked simple to make, though the next time I’ll use my trusty paddle attachment as opposed to the bread hook. (I didn’t realize that the dough was more on the thin side than the dough-y side.) I also don’t keep self-rising flour, so I took the advice of the commenters and added 1 tsp baking soda and 1/2 tsp salt for each cup of flour. And finally, I added more sugar per the comments, though when I make it again, I’ll fall back to the original recipe. Narragansett makes a very honey flavored bread, and the sweetness was almost a little much for me.
To give an idea of how good it was: My stepson David is a very picky eater. I can probably list off on one hand the foods he likes. Additionally, he’s autistic, so it’s not only the flavor, but the texture of foods he’s sensitive too. I had him try a little piece of my bread, and he went back and cut off a big hunk for himself.
12 oz. beer (different beers will give a different flavor to the bread, so experiment!)
3 cups self-rising flour
3 tablespoons white sugar
Preheat oven to 350 degrees. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.