Beer Bread

I was reminded of this by a facebook friend who said he craves beer and bread. What a better way to have them, than to combine them? This recipe is from foodnetwork.com, but there are a lot of variants out there. This recipe can be made safe for allergic folks, if you sub out butter for a safe margarine.

Keep in mind that the quality and flavor of the beer will affect the flavor of the bread. We've had good success with darker beers, and I think I may have tried a stout once.

3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter or margarine

Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.