LOIS ANN'S BEER BREAD

MAKES ONE 8-1/2 x 4-1/2-INCH LOAF

This is one of the easiest breads you will find. I got the recipe from my former mother-in-law, for whom it is named. The bread is delicious and best served warm, but leftovers may be wrapped in foil and reheated at 375° F, or sliced and toasted.

INGREDIENTS

3 cups self-rising flour

1 12-ounce bottle beer

1/2 teaspoon salt

1 large egg, beaten

1 tablespoon unsalted butter

Preheat oven to 375° F. Generously butter 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Mix together the flour and salt; add beer and mix well. Pour into loaf pan. Top the batter with the egg; do not mix in. Bake for approximately 45 minutes, until top is golden brown. Remove from oven and spread top with 1 tablespoon of butter. Cool slightly before removing from pan and serve warm.

Notes: Salted butter may be substituted for unsalted, but reduce the added salt in the recipe.

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