Beer Batter Bread
3 C. all purpose flour
3 Tbsp. firmly packed light brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 12 oz. unopened bottle of beer, at room temperature
4 Tbsp. unsalted butter, melted, plus extra for greasing and serving
Preheat oven to 375 F. Grease a 9-by-5 inch loaf pan.
In a bowl, stir together flour, brown sugar, baking powder and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.
Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf onto a cooling rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.
Serving tip: Serve this bread with hearty soups, stews, and braises.
*Williams-Sonoma Bread recipe book, pg. 54, published by Simon & Schuster Source, New York.