Mei-Ling’s Beer Bread

This recipe was given to me by a dear friend. Time does not include cooling time and the number of slices will depend on the thickness of the slices. I just made this for the first time. It was moist and light with a nice crispy crust. My loaf didn't rise much but it may be because my beer was cold... I also placed a piece of tin foil under the pan incase it overflowed. I did notice a slight smell of beer when I took the loaf out of the oven, then again when I sliced it but did not notice it when I ate a slice with butter on it.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 3 1⁄2 cups self-rising flour, sifted
• 1⁄4 cup sugar
• 1 (12 ounce) can  light beer
• 1  egg, lightly beaten
• 2 -3  tablespoons  melted butter

Directions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in large mixing bowl except butter (batter will be lumpy and very thick).
3. Put in a greased 9X5 loaf pan.
4. Spread melted butter over top of batter prior to baking for crispy top.
5. Bake 1 hour at 350 degrees or until top is golden brown.
6. Remove from pan and cool for at least 20 minutes.
7. NOTE: If not using self-rising flour, you will need to add 3 teaspoons baking powder plus 1 teaspoon salt.