Recipe: Butter-Crust Beer Bread (using self-rising flour, no yeast)

BUTTER-CRUST BEER BREAD

2 cups self-rising flour
3 tablespoons sugar
1 (12 ounce) can beer (do not use light beer)
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees F. Oil or butter a standard loaf pan.

In a bowl, combine the flour, sugar, and beer and mix with a wooden spoon until well blended and sticky, about 1 minute. Pour the dough into the prepared pan.

Bake for 30 minutes. Remove the bread from the oven and pour the melted butter over the top. Bake for 30 minutes more, until lightly browned on top. Cool in the pan, then remove.

Serve with whipped butter.

Makes 1 loaf
From: Fireside Supper for Two at Sue Ellen and Steve Johnson's, Springboro, Ohio
Source: Mary Emmerling's American Country Cooking: Recipes and Menus from Family and Friends Across America