Amazon, the beer bread recipe is as simple as this:
3-ish cups of bread
1 bottle of beer (room temperature)
pinch of salt
Either have it plain or chuck in some cheese/tomatoes/chives/olives/walnuts/whatever you fancy
I invested in some Stainless American measuring cups a couple of years ago, which means no more hassle converting American recipes. It's so easy, I can thoroughly recommend getting a set.
Anyway, all you do is measure out 3 cups of flour into a bowl, then chuck most of a bottle of beer. I used Corona just because we already had some. Leave a bit in the bottle in case you put in too much flour. Basically, when it feels like dough, it's the right consistency. I started with 3 cups of flour, and added maybe another 1/4 cup to get the right "feel".I was left with a mouthful of beer at the end, too.
Line a loaf tin with greaseproof paper, chuck it in a loaf tin, put it in the Cobb for about half an hour, and you have freshly made bread. No kneading, stretching, leaving to rise, any of that, just mix it up and chuck it in the Cobb.
First time I made it I rested the loaf tin on the firepit, and it burned a bit underneath although the rest of the loaf was fine. This time I put it higher up and it took slightly longer but came out perfectly.
Just one point, the batches I've made don't taste of beer, it's the yeast that acts as a raising agent.
And, I've only used Corona. I don't know if different beers give a different flavour, but I'm looking forward to experimenting.