Beer Bread

Generally, making bread is a concept that frightens me slightly.  I can do quick breads with little anxiety, but a real, add-the-yeast-knead-the-dough bread seems difficult.  Thus, imagine my delight when at a church picnic last summer, one of our friends introduced us to beer bread.  It's stupid easy, but lighter and more bread-like than most quick breads (which to me are more muffin-like).  Regardless, these are still more of a breakfast bread than a sandwich bread (though, I imagine it depends on the beer, too).

As a bonus, it's easy to change up the flavors by using a different beer.  Boom - instant seasonal bread.  Our friend makes hers with Miller Light, but because we're beer snobs, I rejected that option.  In the fall, I made ours with Dogfish Head's Punkin Ale (delicious, nutmeggy tones), and in the winter, I used New Holland's The Poet Oatmeal Stout (a rich, hearty flavor).  I'm about to see what Bell's Oberon will do, and will keep you posted.

3 cups self-rising flour, sifted
1/2 cup sugar
12 ounces beer (your choice)

Preheat the oven to 375 degrees.  Butter a loaf pan and set aside. 

In a large bowl, combine the flour, sugar, and beer, and mix well (don't over do it, though).  Pour into the loaf pan and bake for one hour, or until tester comes out clean.  Cool and enjoy.