Beer Batter Bread

Recipe from Williams-Sonoma
     
45 MINUTES
     
To make: 10 minutes
To cook: 35 minutes
3 cups unbleached all-purpose flour
3 tablespoons firmly packed light brown sugar (or dark brown)
1 tablespoon baking powder
1 teaspoon salt
1 bottle beer at room temperature
4 tablespoons unsalted butter, melted, plus extra for greasing and serving
     
Preheat the oven to 375 degrees. Grease a 9-by-5-inch loaf pan.
In a bowl, stir together the 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 out onto a rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter. Makes 1 9-inch loaf or 12 servings.
     

Per serving: 176 calories; 4 g fat (3 g saturated fat; 20 percent calories from fat); 28 g carbohydrates; 11 mg cholesterol; 296 mg sodium; 3 g protein; 1 g fiber.