Beer and Bread, Did You Make a Yummy Noise

I've tried several different beer bread recipes. Made this one last night and it's a keeper. Dense without being a brick. Lot's of bubbles. Crisp crust. No bitterness (although I used a pretty wimpy beer - El Sol). This one would lend itself to additions like cheese or fresh herbs. One Epicurious poster suggested brown sugar instead of white, which I'll try next time. I may also double this and try as muffins.

Try it with honey butter to heighten the complexity (really). Toast the leftovers for breakfast. And slice it on the thick side or you will lose that lovely crust.

Beer Batter Bread

Yield: Makes 1 loaf

3 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted

Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Source Information
New Tastes from Texas by Stephan Pyles