Preheat that oven and get your apron on: National Homemade Bread Day is Sunday. With the days getting colder, it’s the perfect time to warm the house and soul with baking. If the thought of making bread intimidates you, I promise that this one is foolproof and as easy as they come.

There is no yeast involved. No kneading. No rising. No shaping. In fact, all you really need is a can of beer and five pantry staples. Oh, and a loaf pan. Easy enough, right?

This simple beer bread recipe starts by combining flour, baking powder, salt and sugar, then stirring in a can of beer. The mixture is then poured into a greased loaf pan and drizzled with melted butter before being baked to a golden brown.

The end result – besides the comforting and heavenly aroma – is a crisp crust, moist and dense interior and chewy bite. Served warm with butter, it’s absolutely divine.

It’s the perfect accompaniment for soups and chili and makes great sandwiches and toast. And who wouldn’t want a beer bread grilled cheese sandwich?!

If you’re wondering if it tastes like beer, no, it doesn’t. I usually use a pilsner because it’s lighter in flavor, although any beer of your liking can be used. Also try a flavored or seasonal one or even cider – apple, honey, pumpkin or pear.

This basic recipe is absolutely delicious as it is, but, with different mix-ins, you can make it your own. Have fun experimenting with herbs, seasonings and other ingredients including bacon, cheese and jalapeños.

BEER BREAD

INGREDIENTS:

3 cups all purpose flour, sifted 

3 teaspoons baking powder 

1 teaspoon salt 

1/4 cup sugar

1 (12 ounce) can beer

1/4 cup salted butter, melted

DIRECTIONS:

Preheat oven to 375 degrees. Grease a 9-by-5-inch loaf pan. 

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a wooden spoon, stir the beer into the mixture until combined. Batter will be thick and slightly lumpy. 

Pour the batter into prepared loaf pan, smoothing the top if needed, and drizzle top with melted butter. 

Bake until golden brown and firm, about 1 hour. Cool in the pan for 10 minutes before removing to a wire rack. Serve warm. 

Adapted from food.com