This recipe came from my mom’s college days.  It originated somehow out of frat boys who invariably always had some open beers laying about each morning.  You can experiment with your favorite brew, although I’ve only ever had this bread with light beer.

Yields: 1 small loaf; Prep Time: 10 minutes; Cook Time: 60 minutes

• 12 oz can warm beer (you can leave it open for a while or even microwave it for 30seconds so it gets flat)
• 3 cups self rising flour
• 3 Tbsp sugar
• 4 Tbsp melted butter

1. Preheat oven to 325 degrees Farenheit.
2. Stir flat beer, flour, and sugar together, taking care not to overmix.  Pour into a greased loaf pan.
3. Pour butter evenly over the top of the dough.
4. Bake for 1 hour.

Note – variation shown is Rosemary Beer Bread {add 2 Tbsp chopped, dried rosemary to dough}