ingredients

• 3 c self-rising flour
• 3-6 tbsp sugar
• 12 oz. beer
• cooking spray

equipment

• large mixing bowl
• wooden spoon
• loaf pan
• wire cooling rack
• toothpick or similar tester

preheat oven to 350 and put a rack on the lower rung of the oven.

use the wooden spoon to stir (hands get way sticky, trust me). thoroughly combine flour and sugar in a bowl. the original recipe had 3 tbsp sugar, i prefer more. add the beer in installments, i usually do 3 or 4. stir so no dry patches show. don't overstir, though. it'll be lumpy looking.

spray loaf pan with cooking spray and dump in batter. stick it in the low rack in the oven. check after 50 minutes to see if a toothpick or whatever comes out clean when stabbed into the bread. if not, let it go 10 more minutes and try again. don't go too much more than 60 minutes.

when tester comes out clean, dump bread on wire rack and cool at least an hour.

recommeded with butter, honey or jam, and/or cheddar cheese.

 

 

© the bent sun as risen