If you don’t have self-rising flour, you can make your own by whisking together 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, and 3/4 teaspoon fine salt; then proceed with the recipe as written. The type of beer you use will change the flavor: a light lager gives a mild, classic taste, while an amber or pale ale adds a deeper, slightly malty note. Avoid very bitter IPAs or strongly flavored specialty beers unless you enjoy that distinct taste in your bread. For a slightly sweeter loaf, increase the sugar to 1/4 cup. If you like a more pronounced buttery flavor but want to keep the core recipe to three ingredients, you can melt a little extra butter just for serving and pass it at the table. To create a darker, more oven-like crust, you can transfer the finished loaf (still on parchment) to a baking sheet and broil it in the oven for 2 to 3 minutes, watching closely, then brush with butter. Leftovers keep well wrapped in foil at room temperature for a day or two; warm slices briefly in a skillet or toaster oven to bring back that fresh-baked softness.
