Title: Beer bread #4
 Categories: Bread
      Yield: 16 Servings
 
      6 tb Sugar
     12 oz Beer; at room temperature
      3 c  Self-rising flour
 
  From: Allison Kinkead 
  
  Date: Tue, 20 Aug 1996 09:54:46 -0400 (by Rozanne Gold)
  
  Heat oven to 350F.  In medium-size enamel pot over medium heat, cook
  sugar until caramelized and light-brown in colour; remove from heat.
  Slowly pour in beer; liquid will foam and bubble. Mix well with
  wooden spoon until all sugar is dissolved. In large bowl, combine
  flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix
  until ingredients are incorporated and dough is smooth. Place dough
  in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread
  comes out clean, about 1 hour. Remove bread from oven and let cool on
  rack. Makes one loaf; 16 slices.
  
  Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg
  sodium, 0mg cholesterol
  
  Notes:  In order to dissolve the sugar I had to keep the beer & sugar
  mixture over medium heat while stirring.  Let me know if you run into
  the same problem. This bread was very flavorful. Gold recommends that
  people experiment with various types of beer, stout and ale.
  
  BTW, this