-3 cups self-rising flour
-1 can or bottle of beer (your choice, I tend to like stouts or honey amber)
-3 tablespoons brown or white sugar (honey can also be used!)
-capful of oil (we use olive oil, you could probably use whatever you have)
-love

Mix everything right in a loaf pan or cake pan (greased first if you like) until all flour is completely integrated and there are no obvious puddles of beer or clumps of sugar in the batter. Bake in a 350 degree oven for 1 hour. Should be springy to the touch. Eat immediately, or let cool. Tear chunks off, or slice with bread knife. Keeps fine on counter or in a bread box, but you could probably keep it in the fridge.

You can also pour melted butter over the top before baking, use more or less sugar, skip the oil (will be slightly more dry), include herbs, basically whatever you want. It's really easy. Despite the sugar, it's quite savory, so goes great with soup or stew. The texture is a bit muffiny, like most quick breads, so might not be super great if you want a sandwich. Can also be made in a muffin tin for rolls, but getting the batter from a bowl into the tins is a little annoying as it's quite sticky.

I'm not sure how long you can keep it before it goes bad because we eat it all first.