1. In a large mixing bowl, whisk together the self-rising flour and beer until just combined. Don’t you mind a few lumps, they won’t hurt a thing.

2. Grease the inside of your slow cooker or line it with parchment paper for easy cleanup. Don’t be shy with that butter or cooking spray.

3. Gently transfer your dough mixture into the slow cooker. Now, the dough will be sticky, but that’s just the way of it.

4. Cover and cook on high for 1 1/2 to 2 hours. You’ll know it’s done when the top is firm and a toothpick inserted in the center comes out clean like a whistle.

5. Lift out that beautiful loaf and let it cool before slicing. Patience is a virtue here; it’ll slice cleaner when it’s cooled down a bit.

Now, because we all like a little variety, feel free to get creative with this basic recipe. If your pantry allows, toss in a handful of fresh herbs or a good shake of cheese for an added bit of flair. A nice sharp cheddar or a touch of rosemary can work wonders. And remember, any beer will do, light or dark, each bringing their own character to the bread. For a lighter loaf, a pale ale is your friend. If a richer taste is what you’re after, reach for a stout or a porter. And a little tip from an old kitchen: if you find yourself without self-rising flour, just take your all-purpose flour and for each cup, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix it up well, and you’re on your way. Happy baking, darling.