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BackstoryI've been using this recipe for years. It's from Wunsche Brothers Restaurant in Old Town Spring, north of Houston. Any beer will do, light or regular. I use whatever I find on special.
This bread is really good toasted the next morning for breakfast. I have to make two loaves at a time in order to have leftovers
- 1 (12-oz) can beer, at room-temperature
- 3 T sugar
- 3 C unsifted self-rising flour (regular flour will not work)
- Butter or margarine
- Preheat oven to 350 degrees; use a generously buttered loaf pan
- Stir together beer and sugar; give it a few seconds for the yeast in the beer to react to the sugar.
- It will foam up, then will settle down.
- Pour in flour all at once.
- Mix well with a wooden spoon.
- Batter will be thick, lumpy and ragged-looking. (Do not let it rise at this point.
- It will rise as it bakes.)
- Immediately pour batter into loaf pan and bake for about 45 minutes.
- Remove from oven and rub butter all over the top of the loaf; return bread to oven for five more minutes.
- Remove from pan immediately and cool on rack.
- If pan has been well-buttered, the bread should release with no problem. (It slices better when barely warm or cool.)