Crockpot Beer Bread

3 c. SR flour

3 T. sugar

12 oz. beer, room temperature, or club soda

2 T. butter, melted

Place liner in 6 qt. crockpot. Spray liner if desired. In large bowl, whisk together flour and sugar until evenly combined. Pour beer or club soda into the flour mixture. Gently stir with a wooden spoon, until flour is moistened, do not overmix. Scrape the batter into the lined crockpot and spread evenly. Batter will be thick and sticky. Place a clean kitchen towel over the crockpot before adding lid to absorb excess moisture. Cook on high 2-2 1/2 hours until top is set, edges are browned, and steam is seen when a tear is made. The center should look soft and porous, not wet. Carefully lift out and set on cutting board. Immediately brush with melted butter, letting it soak in the top and down the sides. Cool 15-20 minutes before slicing. Serve warm, tearing or cutting into thick pieces. For a sweeter bread, increase sugar to 1/4 c. Store leftovers well wrapped in foil at room temperature for a day or two. Warm slices briefly in a skillet or toaster oven to bring back fresh baked softness.