Beer Batter Bread by Nancy Pannese

[Nancy Pannese]

3 cups all-purpose (plain) flour
3 tablespoons firmly packed light brown sugar
4 tablespoons baking powder
1 teaspoon salt
1 bottle (12 fl ozs) beer (room temperature)
4 tablespoons unsalted butter, melted, plus extra for greasing and serving

Preheat oven to 375 degrees. Grease a 9×5 loaf pan.

In a bowl stir together the flour, brown sugar, baking powder and unsalted butter. 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 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 out onto a rack. Serve warm or a room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.

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