Old Bear's Recipe of the Month
Jan 1995

            Beer Bread 
           ------------      

     3 cups    self-rising flour (*)
     3 Tbsp    sugar
     1 12 oz   bottle of beer at room temperature
     6 Tbsp    butter

In a large bowl, combine the flour, sugar and beer.  Mix
thoroughly.

Pour into a greased 9x5-inch loaf pan.  Melt two tablespoons of
the butter and pour over the top.

Place in pre-heated 350 degree F oven for 20 minutes.

Melt another two tablespoons of the butter and pour over top.

Continue to bake for another 20 minutes.

Melt the last two tablespoons of the butter and pour over top.

Bake for a final 20 minutes (one hour total) or until a knife
inserted into the center comes out clean.


Notes:
    (*)  Self-Rising flour is sold in supermarkets.  You
         can substitute 3 cups of ordinary flour mixed
         well with 3 tablespoons of baking powder.

    (#)  Robust beers like Dos Eques, Sam Adams, etc. are
         recommended.  Light beer will not impart sufficient
         flavor to the bread.

    This bread is ideal to serve with Texas Chili instead of the
    usual corn bread.


source: variations of this recipe appear in a number of sources
        including "Bound to Please" from the Junior League of Boise 1983