With the leaves turning yellow, and the air predicted to turn crisp, my thoughts turn to cool-weather food. I enjoy making “dump and stir” savory breads almost as much as taking the time to make focaccia or ciabatta. Made with dark, rich stout this bread pairs well with a hearty stew or soup. Use a lighter lager or ale to serve with salad. Delicious either way.
Makes one 9 x 5 x 3-inch loaf
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan
3 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon fine sea salt
1 (12-ounce) bottle lager, ale, or stout, at room temperature
Preheat the oven to 375°F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter.
In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.)
Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly, then invert onto the rack to cool until warm. Serve warm or at room temperature.