While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache. Take for example this tender, craggy, and all-around delectable loaf. Unlike its twice-risen brethren, it can be yours in just under an hour from start to finish — a boon for the instant gratification set. Even better, its yeasty aroma will perfume your home in an intoxicating manner as it bakes; it's a true twofer if there ever was one.
I prefer mine toasted and slathered in butter, but it's also an excellent accompaniment to soups of all stripes — especially this cheddar-beer showstopper.
Don't think you'll be able to finish up the whole loaf within a day or two? Slice up the remainder of the loaf and freeze it tightly sealed; the next time you're yearning for a slice just toast it up per usual (it may need an extra minute cook time); the freezer staves off staling exceptionally well. (This tip also translates well to near-all manner of bread, muffins, and unfrosted cake, though with cake, simply allow it to thaw at room temperature before frosting or devouring plain.)
We're all familiar with tortillas as a Latin American staple, but it's time to befriend another quick bread from the same region: sopaipilla. 
Originating from the Mozarabic word xopaipa, meaning bread soaked in oil, sopaipilla is a fried, leaven bread that puffs up upon cooking in the oil. 
The result is a moist, rich bread with plenty of air pockets and crevices to store toppings. South Americans have savory and sweet applications for sopaipillas, often topping them with ingredients like cheese, meat, avocado, and even honey and powdered sugar. 
If you've never attempted to make bread or 
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