My husband begged me to make another loaf immediately. Soft, buttery perfection that only requires 3 ingredients

Cook on HIGH for 2 to 2 1/2 hours, or until the top is set, the edges are lightly browned, and a toothpick or thin knife inserted into the center comes out clean with just a few moist crumbs. You should see steam when you gently tear into the top and the center should look soft and porous, not wet.

Once done, carefully lift the bread out of the slow cooker using the parchment paper as handles and set it on a wire rack or cutting board. Immediately brush the hot crust with the melted salted butter, letting it soak into the craggy top and down the sides for that soft, buttery sheen.

Let the bread cool for at least 15 to 20 minutes before slicing. Serve warm, tearing or cutting into thick slices so the steam escapes and the buttery crust contrasts with the tender middle.

If you don’t have self-rising flour, you can make your own by whisking together 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, and 3/4 teaspoon fine salt; then proceed with the recipe as written. The type of beer you use will change the flavor: a light lager gives a mild, classic taste, while an amber or pale ale adds a deeper, slightly malty note. Avoid very bitter IPAs or strongly flavored specialty beers unless you enjoy that distinct taste in your bread. For a slightly sweeter loaf, increase the sugar to 1/4 cup. If you like a more pronounced buttery flavor but want to keep the core recipe to three ingredients, you can melt a little extra butter just for serving and pass it at the table. To create a darker, more oven-like crust, you can transfer the finished loaf (still on parchment) to a baking sheet and broil it in the oven for 2 to 3 minutes, watching closely, then brush with butter. Leftovers keep well wrapped in foil at room temperature for a day or two; warm slices briefly in a skillet or toaster oven to bring back that fresh-baked softness.