The best beer bread I ever did have!

Today, I bring to you the most delicious, mouth watering, 4 ingredient beer bread around!

My sister came over from Ohio to visit me, and whilst here, she whipped up a loaf of this scrumptious bread and I am here to share it with you today!

INGREDIENTS

One 12 ounce beer

3 Tablespoons Sugar

3 Cups self-rising flour

One stick of butter

DIRECTIONS

Divide butter in half. Place one half of the butter in a standard sized metal loaf pan (ours is about 5 x 9 inches) and allow the butter to melt in the pan in the oven while the oven is pre-heating to 350 degrees.

In the amount of time that it takes to melt the butter in the pan (and pre-heat the oven), empty the beer into a medium sized mixing bowl and whisk in the sugar until dissolved. Add the flour and mix with a rubber spatula until the dry ingredients disappear and form a blob of dough.

Remove the heated pan from the oven and add the dough on top of the melted butter. Avoid smoothing the dough. Your finished loaf should have a lumpy outer crust (nice pockets where the butter can collect). Return the now filled bread pan to the pre-heated oven for one hour.

As the end of the cooking time approaches, melt the other half-stick of butter and set aside. Remove the bread from the house after one hour and immediately (while the bakes bread remains in the pan) pour the melted butter evenly over the top of the bread. As quickly as you have finished pouring the butter over the bread, turn the bread out of the pan (do not delay, as the bread will sweat and lose its crustiness  if left in the pan).

More even slicing will result, if the bread is allowed to cool on a rack for at least 10 minutes before cutting (but will still feel warm after an hour, and it will cut even better after that much much time). A serrated knife works best.

If you have leftover bread, store it so the bread can breathe (it is moist and contains no preservations, so it will mold relatively quickly). A clean brown grocery bag with a section or two of paper toweling in the bottom would probably work fine for a day or two (you could also use a clean dish towel, but you might want to use an older one that can be bleached, because it will become oil-stained with residue from the butter). Beer bread makes good toast the day after it is baked (not ideal sandwich bread).

Enjoy!!