By michael vivar
When humans began to transition from being nomadic hunter/gatherers to a semi-agrarian lifestyle, one of their first innovations was baking bread.
Previously, people would consume cooked loose grains. Bread is more easily stored and transportable. It's also calorie-dense which, over generations, allows for cultural and biological evolution.
Bread has historically been called "The Staff of Life" in the global West as it was and is a dietary staple. This three-ingredient beer bread is reminiscent of early recipes.
3 cups self-rising flour 1/2 cup sugar 12 ounces beer
Mix all ingredients in a large bowl using a whisk, fork or hands until a loose, sticky dough is formed. Do not overly knead or the resulting bread will be hard and inedible.
Cover the bowl and let the dough rise for three hours at room temperature or overnight in a refrigerator. The dough will double in size.
Dust hands with flour and gently mold the dough into a rough ball shape. Place the dough ball onto a lightly floured piece of parchment paper in a cast iron Dutch pan.
Put the Dutch pan onto the middle rack of an oven pre-heated to 350 F with the lid on. Bake for 30 minutes.
Remove the lid and bake for an additional 13 minutes. Using oven mitts, carefully remove the Dutch pan from the oven and let the bread cool for 10 minutes before serving.
This recipe is easily adaptable with additional ingredients. Try dried fruit for a soupcon of sweetness or a combination of cheeses if a savory craving needs to be satisfied.