I couldn’t believe this recipe only needs 2 ingredients…

This easy two-ingredient beer bread is a clever way to put leftover beer to good use. Dense, rustic, and comforting, it’s the kind of no-fuss bread that works just as well with soup as it does toasted with butter. Thanks to the slow cooker, there’s no kneading, no oven, and almost no effort—just mix, pour, and let it cook.

Ingredients

• Self-rising flour — 3 cups
• Beer — 12 oz (1 bottle)

Instructions

Mix the Batter
In a large mixing bowl, stir together the self-rising flour and beer until just combined. Avoid overmixing; a few lumps are fine.

Prep the Slow Cooker
Line the slow cooker with parchment paper, leaving extra hanging over the sides so the bread can be lifted out easily once cooked.

Cook the Bread
Pour the batter into the prepared slow cooker and smooth the top. Cover and cook on High for 2–3 hours, or until a toothpick inserted in the center comes out clean.

Cool and Slice
Lift the bread out using the parchment paper and place it on a wire rack. Allow it to cool slightly before slicing and serving.