Using a strong, dark stout beer imparted both color and flavor to the bread. This bread baked with an air pocket in the middle and came out of the oven with a chewy crust and soft center. Leftover bread converted easily into croutons which we ate before I could snap a photo.
The Mister said, if you have beer and want quick bread, then this bread will do, but he prefers the yeast loaves. He also said that he didn't think a lighter beer would have given it as much flavor.
Easy Beer BreadAdapted from Southern Living 1984 Annual Recipe, pg 160
Note: I decreased the recipe due to the amount of beer I had on hand.
2 cups self-rising flour
2 TBSP sugar
10 oz beer
This recipe was so simple- just measure the ingredients, dump, and mix. Then bake in a loafpan at 350 for about 30 minutes in the toaster oven. (The recipe calls for 55 minutes in the oven.) It lived up to its name.