The Williams-Sonoma Baking Book: Beer Batter Bread

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Today is International Beer Day! In honour of such a special occasion, I decided that the first recipe from The Williams-Sonoma Baking Book I'm going to try is Beer Batter Bread! It was a really easy recipe to make. For copyright reasons, the recipe will not be published here, but here's the basic idea:

Mix dry ingredients, including flour, salt, sugar and baking powder.

Pour in some beer.

Stir it all together, drop it in a loaf pan and pour some melted butter over the top (I like salted butter for this, as it adds just a little extra mmm to the bread), then bake it. 

I made two loaves to take to a family dinner and decided to add some finely chopped garlic and fresh parsley to one (with the sugar omitted). The garlic was baked right in and had a subtle flavour, while the parsley was sprinkled on top just after the bread came out of the over, adding a little pop of freshness. The bread itself was soft and had a nice crumb. The butter pored over the top really added depth to the flavour of the loaf. This recipe is a winner.

The best part of the whole thing: delicious bread with no need to wait for yeast to rise!