Beer Bread

Rule of Beer Bread:

The better the beer, the better the bread.

And never use a green bottled beer, like Heineken. The bread will turn out... not so great tasting.

The best beers to use for this recipe are Harp or Guiness... something rich & dark. However, I didn't have either of those, so I used Budweiser Golden Wheat and my bread still turned out mighty tasty. What might also turn out good this time of year, is the Pumpkin Spice Ale--that would make a yummy beer bread, I would think.

ANYHOW! Here's the recipe:

2 and 1/2 cups of Self-Rising Flour (NOT All-Purpose)

2 tbsp sugar

1 bottle of beer*

2 tbsp butter

*You will not use the entire bottle. See picture of bottle.

Mix self-rising flour and sugar, then slowly add beer until the mixture looks like this:

Moist, but not runny. You will not use the entire bottle of beer; there will be about this much beer left in the bottle:

Pour the mixture into a greased, standard size, loaf pan and split the butter into 3 even dollops & drop them on the top of the mixture. Bake for 45 minutes at 375 degrees.

Check it with a toothpick, if the toothpick comes out clean, it's done! If not, throw it back in the oven for a few minutes.

Then, ENJOY!