Old Bear's Recipe of the Month
January 1995
Beer Bread 
    This bread is ideal to serve with Texas Chili instead of the usual corn bread.
                3   cups                    self-rising flour (see note 1)
                3   Tablespoons       sugar
                1   12-oz. bottle        beer, at room temperature (see note 2)
                6   Tablespoons       butter
1.   In a large bowl, combine the flour, sugar and beer.  Mix thoroughly.
2.   Pour into a greased 9x5-inch loaf pan.  Melt two tablespoons of the butter and pour over the top.
3.   Place in pre-heated 350 degree F oven for 20 minutes.
4.   Melt another two tablespoons of the butter and pour over top.
5.   Continue to bake for another 20 minutes.
6.   Melt the last two tablespoons of the butter and pour over top.
7.   Bake for a final 20 minutes (one hour total) or until a knife inserted into the center comes out clean.
               1.   Self-Rising flour is sold in supermarkets.  You can
                     substitute 3 cups of ordinary flour mixed well with
                     3 Tablespoons of baking powder.
               2.   Robust beers like Dos Eques, Sam Adams, etc. are
                     recommended.  Light beer will not impart sufficient
                     flavor to the bread.
      Source:  Variations of this recipe appear in a number of sources
                     including Bound to Please from the Junior League of Boise (1983)