Begin by preheating your oven to 350°F (175°C). While it heats, generously grease a 9×5-inch loaf pan with butter or a nonstick spray. This helps the bread release easily after baking and gives it a nice edge crust.

In a large mixing bowl, combine the self-rising flour and white sugar. Stir well with a wooden spoon until the sugar is fully incorporated and there are no lumps in the flour.

Slowly pour the beer into the flour-sugar mixture. Start mixing gently with the wooden spoon to combine. The carbonation in the beer will activate the leavening agents in the flour, helping the bread rise and develop flavor.

Once the mixture starts to come together, switch to using your hands. The dough will be sticky-this is normal! Mix just until all the flour is absorbed and a shaggy dough forms.

Scoop the sticky dough into your greased loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 50–60 minutes, or until the top is golden brown and crisp.

Remove from the oven and let it cool in the pan for about 10 minutes. Slice and serve warm with butter, cheese spread, or your favorite topping.