Butter-Crust Beer Bread

Taken from a newspaper clipping from The Cincinnati Enquirer.

• 2 cups self-rising flour
• 3 tablespoons sugar
• 1 can (12 ounces) room-temperature beer (do not use light beer)
• 4 tablespoons (1/2 stick) unsalted butter, melted

Preheat oven to 350°. Oil or butter a standard loaf pan. In a bowl, combine flour, sugar, and beer and mix with a wooden spoon until well-blended, about 1 minute.

Pour batter into prepared pan and bake 30 minutes. Remove bread from oven and pour melted butter over the top. Bake 30 minutes more, until lightly browned on top. Cool in pan, then remove and serve with whipped butter.

Makes 1 loaf.

Adapted from Mary Emmerling's American Country Cooking, Clarkson N. Potter.