Here’s a recipe for any gathering. My Aunt Genila passed this on to my mother. I always loved sweet breads growing up (hiccup!).

Beer Bread with Dill Dip

3 cups self-rising flour
1/2 cup sugar
1 can room-temperature beer (I used a bottle of ale)

Mix and pour into 2-lb greased coffee can. Bake at 425 for an hour
or until lightly brown and knife comes out clean. When cool, spoon out the insides
to make a cavity for the dill dip. Use the bread for dipping.

Dill Dip

1 cup sour cream
1 cup mayo – not Miracle Whip
1 teaspoon parsley flakes
2 teaspoons onions
1 teaspoon celery seed
2 teaspoons dill weed or 4 teaspoons fresh dill
2 teaspoons worcestershire sauce
4 tablespoons Tabasco sauce

– Thairin Smothers