B-Flat Beer Bread

The recipe is breathtakingly fundamental, and the results are consistently satisfying. The bread is light, even-textured, slightly sour, fragrant, and a bit crumbly with a nice crust. Lightly mix three cups of self-rising flour, a tablespoon of sugar, and a 12-ounce can of beer. I used Miller Lite (I think). The dough should be a little lumpy and sticky. Pour into a well-greased loaf pan lined with parchment paper and bake at 350 in a pre-heated oven for 90 minutes. It should thump hollow.  Brush with melted butter while warm.