Beer Bread (don't tell anyone its this easy!)

Beer bread... mom made it every year around Thanksgiving, and this stuff is so easy to make, I'm surprised it's not made all year round! You're going to love the crunchy golden top crust that hides the fluffy white bread underneath.

Grease a 9 x 5 bread pan and pre-heat the oven to 350 degrees.

Pull out that large mixing bowl and dump in 3 cups of SELF RISING FLOUR. You can sift it if you want. (sifting helps prevent packing the flour which some say will make your bread more like a biscuit... and we don't want that!)

Open a 12 oz can or bottle of beer and resist the urge. Pour the beer, yes, all of it, into the bowl along with 3-4 tablespoons of sugar. You can also add a teaspoon or so of salt if you like (not 100% required).

Mix it all up (wooden spoon style, not with your hands) until you have a sticky blob of dough... flop that sucker into the bread pan (remember, the one you greased earlier) and shake it around so it spreads into the pan. There's no need to wait for the dough to rise.

Using an oiled, single edge razor blade (thanks for that tip Jim!), cut a slit down the middle of the dough length wise. This is to make a split-top where you'll pour melted butter (or margarine if that's how you roll) along the split about 40 minutes into the baking. You can also try a bit of honey with that butter for a sweeter version!

Baking time is between 50 and 60 minutes depending on how you like your bread. Be warned! Your kitchen is going to smell really, really good! Remember to set the timer for 40 minutes so you can butter that split-top!

SERVE WARM with Butter or Honey Butter! You better make more because I know you'll eat half of this yourself! I like to slice it thick and put too much butter on it. I'm just that kind of guy.