Veronica's Buttery Beer Bread
This is a quick bread that I've made 5 or 6 times in the past few months. The crust with the butter is nice and crunchy. Tastes great right out of the oven and makes super toast the next day. This is from Veronica @ Recipe Rhapsody, who has kindly given me permission to use her photo and recipe. Thanks again Veronica!
Buttery Beer Bread
3 cups flour
1 T baking powder
1 tsp. salt
1/4 cup sugar
1 (12-oz) can beer
1 stick (1/2 cup) salted butter or margarine, melted
Preheat oven to 375 degrees. Spray a loaf pan with cooking spray and set aside.
Sift the dry ingredients together into a large bowl and stir briefly with a whisk to combine everything. Pour beer over the flour mixture and stir in the beer with a spoon. The batter will be thick but much wetter than regular bread dough. Dump into the prepared pan and spread out as evenly as possible. Pour the melted butter over the top and bake for 1 hour. (It will run down the sides and underneath as it bakes.) Remove from pan and cool on a wire rack for as long as you can stand it. I usually cut into it immediately, despite the many burns