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3 c. self-rising flour (or 3 c. flour, 3 tsp.baking powder and 1
tsp. salt)
2 to 3 Tbsp. sugar (if you like it sweeter, use more)
1 can or bottle room temperature beer (if you forgot to leave it out
to warm, don't worry, still works fine)
2 c. grated sharp cheddar or pepper jack cheese (use bot or 2 c. of
1 to 2 Tbsp. fresh ground pepper, or to your liking (optional)
Melted butter (optional)

Preheat oven to 375 degreesF. Bake for one hour.

Mix all ingredients together. If you want a fine textured bread, be
sure to sift the flour and butter to the mix.

Pat dough into a round loaf pan, put some flour on your hands if too
sticky but not too much. Lightly grease cookie sheet where dough
will be resting, no grease if using Teflon pan. Last few minutes
of baking time, pour some melted butter over top or add some
additional cheese of choice. The butter adds a crunchy texture.

Remove and let stand 15 minutes before serving.

For a loaf pan, pour dough into pan, pour 1/4 cup melted butter over

This bread is easy to customize and be creative. For cheeses,
provolone can be used although I haven't done so; various spices
and even bacon. The reason I bake in the round pan is because when
I first started baking this bread, Doug and I were living on our
boat and I didn't have a loaf pan and I continue to like it this way.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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