INGREDIENTS:

6 tb Sugar
12 oz Beer; at room temperature
3 c Self-rising flour

DIRECTIONS:

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.

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