Jane's Beer Bread

Makes 1 loaf

2 2/3 cup self-rising flour (see recipe to make your own)
12 oz beer - freshly opened, chilled or at room temperature

1. Heat oven to 375 degrees. Lightly grease a 9 x 5 x 3 in loaf pan.
2. Put flour in a medium sized bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan.
3. Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan, and toothpick inserted near the center comes out clean.
4. Cool in pan on wire rack 5 minutes, then turn out on rack to cool.
5. Cut in 1/2 inch slices with a serrated bread knife to serve.

Great as toast in the morning, or garlic toast for dinner (slice, butter, and sprinkle garlic powder on butter. Broil both sides til brown)

Bread Variations:

Cheddar-Scallion: Mix flour with 1 cup (4 oz) sharp Cheddar cheese, 1/2 cup thinly sliced scallions (spring onions), and 1 1/2 teaspoon poultry seasoning. Add beer and proceed as directed in the recipe.

Olive-Parmesan: Mix flour with 1 cup coarsely chopped black olives, 1/2 cup grated Parmesan cheese and 1 1/2 Italian seasoning. Add beer and proceed as directed in the recipe.

Any other variation is possible: For bacon bread, add 1/2 pound fried, crumbled, bacon. For onion bread, add 1 cup chopped onion, etc.