Lois Ann's Beer Bread
Makes one 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.
- 3 cups self-rising flour
- 1 bottle (12-ounces) beer
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon butter, preferably unsalted
Preheat oven to 375° F. Generously butter an 8.5x4.5x2.5-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: Leftovers can be wrapped in foil and reheated at 375° F, or sliced and toasted. I use unsalted butter for everything. Salted butter can be used if that is what you have on hand, but reduce the amount of salt added to the batter.