(Note: Below is the original vintage recipe. The photos shown reflect some of my variations mentioned in the post. It was baked in a 3 3/4″ x 7 1/2″ pan and topped with cheese, as well as the melted butter. As you can see, I finely diced the cheese instead of grating it, and in this particular loaf, didn’t use the green onion.)

Preheat oven to 350 degrees F. Grease or spray a standard loaf pan, 8 1/2″ by 4 1/2″ (a 3 3/4″ x 7 1/2″ can be used.)

Do all mixing by hand.

In a medium-sized mixing bowl, place self-rising flour (or substitute). Add the sugar,  green onion, and cheese. Stir together. Add half (two tablespoons) butter and beer. Stir together, being careful not to overmix.

Place in prepared pan, place in oven. After 15 minutes of baking, drizzle the top with the remaining butter. Continue to bake for about 30 more minutes. Do not rely on color to determine when the bread is finished; it may be very pale. Test with a knife or wooden skewer: it’s done when a few moist crumbs (not batter) adhere to the skewer when removed.

Let cool in the pan for about 10 minutes, then turn out onto a rack.

The common substitution for this amount of self-rising flour is:

• For 3 cups of flour, add 1 tablespoon baking powder + 1 1/2 teaspoons salt + 3/4 teaspoon of baking soda to a measuring cup. Add flour to the cup and level off. For the additional two cups of flour, measure as usual, without any additions.
• Sift together all ingredients twice; at the very least, use a whisk, and thoroughly mix.

Nutrition:

(based on 12 slices)  Cal 201; Cal fr Fat:  35%; tot fat:  7.98g;  sat fat:  4g; chol:  17mg;  sod 555mg; tot carb 26.95g;  fib 1.05g;  sug:  3.33g; prot 4.95g.