Beer Bread

I have to give a shout-out to my sister Jessica for providing me with the easiest, most versatile homemade bread recipe ever. If you have self-rising flour, sugar, a bottle of beer, and an hour to kill - this recipe is for you.

I especially like that the flavor of this crunchy-crusted bread can be altered simply by choosing a different brand of beer. (I favor Coors, which makes for a sweeter loaf.) Throw in a few extra ingredients of your choice (cheese, hamburger, dill, garlic, sun-dried tomatoes, basil, oregano are all good) or add sausage and onions for a quick breakfast loaf. The possibilities are endless. I even read a recipe online that called for orange soda pop instead of beer. I can't vouch for that one, though.

BEER BREAD

3 cups self-rising flour (sifted)
1/4 cup sugar
1 bottle of beer
1/4 cup melted butter

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake one hour, remove from pan and cool for at least 15 minutes.