Thread by @RaeBeta

TWITTER: Would you like an astonishingly quick, easy, depression-friendly, and delicious recipe for fresh bread? I HAVE YOU COVERED.

I started making this bread in college dorm kitchens, 15ish years ago. It is the easiest bread recipe imaginable. No kneading. No rising. FORGIVING ENOUGH MEASURMENTS THAT YOU CAN USE MUGS AND EATING SPOONS IF THEY'RE WHAT YOU HAVE.

It is also GREAT for bakers struggling with executive function and depression. You should get to have fresh bread, too. <3

SO, HERE'S THE RECIPE FOR JAY'S VERY BASIC BEER BREAD:
1. Preheat your oven to 350º F and grease a loaf pan.
2. Whisk together:
-3 c flour
-1.5 tsp salt
-3 Tbsp sugar
-2 Tbsp baking powder
3. Add 12 oz (a standard can or bottle) of (ideally) room-temperature beer.

4. Dump it into the loaf pan and bake for 45-55 minutes, or until a knife comes out clean.

AND THAT'S IT. YOU BAKED BREAD, YOU AWESOME PERSON! I am so proud of you! (If you want to fine-tune it a little, a few notes follow; but they are ENTIRELY OPTIONAL, I promise! No test.)

INGREDIENT NOTE THE FIRST: This recipe works with white or whole wheat flour, or a mix! Whole wheat flour will give you denser bread. That's okay! You do you! You can also throw in a handful of oat bran if you want! Fun times!

INGREDIENT NOTE THE SECOND: The flavor of the bread will largely be determined by the beer you use. Light-to-amber beers tend to work best, but experiment and see what you like. You can also use hard cider! And experiment with spices, if you want! THE SKY IS THE LIMIT!

AN ADDITIONAL GENERAL NOTE: If you use olive oil to grease the pan, this bread is vegan! Also, it kicks all kinds of ass with soup.

ONE MORE FOR THE ROAD: My favorite beer for this bread is one of my GENERAL favorites, which is Dogfish Head Sea Quench. But! A lot of beers that are kind of gross (in my highly subjective opinion) or bland to drink make very good bread!

THE END