Yes... beer bread. We had some leftover Blue Moon Agave Nectar Beer that some friends brought over and since it wasn't the type of beer we typically drink, I decided to bake some bread. The concept isn't a new one (beer bread or baking beer bread to get rid of unwanted beer). My first experience was a loaf of Sam Adams Cherry Wheat Beer which turned out well considering my dislike of cherry-flavored foods. So why beer bread? One bottle of beer makes a single loaf of bread in a little over an hour. Yep, it takes virtually no time to prep and about an hour to bake. Homemade bread without waiting for the dough to rise or any kneading.
I used this recipe from Food.com and swapped out the sugar for some raw agave nectar. My modification to the recipe is in blue but it's a nice basic recipe that can be easily modified with ingredients that compliment the flavor of your beer. I substituted 1/3 of the flour with wheat flour when I made the Cherry Wheat Beer bread.
3 cups flour (sifted Don't be lazy, just do it... even if it came pre-sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar (I substituted this with ~3 tbsp of agave nectar)
1 (12 ounce) can beer (warm to room temp first)
1/2 cup melted butter (1/4 cup will do just fine)
1) Preheat oven to 375 degrees.
2) Mix dry ingredients and beer. (I tried not to overmix this so it was fairly lumpy when I transferred it to the loaf pan)
3) Pour into a greased loaf pan.
4) Pour melted butter over mixture. (I added 6 x 1/4" squares of butter on top rather than the 1/4 - 1/2 cup)
5) Bake 1 hour, remove from pan and cool for at least 15 minutes. (I baked mine for ~50 minutes and pulled it out of the oven after it passed the toothpick test.)