Beer Bread

This bread is awesome. It was also one of the participating side dishes in one of the first meals I made James. It's deceptively delicious despite the minimal effort exerted in making it. It's crusty with a hearty flavor that would be perfect for meatloaf or chili. Because it requires no proofing or kneading, this quick bread can easily be a weeknight standard. Mix it up, pop it in the oven and go about your business. Experiment with different kinds of beer. We really liked the light taste of Blue Moon white ale.

BEER BREAD
Makes one 9x5 loaf

3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons salt
1 12 oz. bottle of beer (experiment!)

Start with a cold oven. Grease 9x5 loaf pan. Mix all ingredients until you have a lumpy, sort of spongy wet dough. Spoon into loaf pan. Put them in the cold oven and set for 375 degrees F. Leave in oven for 60 minutes. 20 minutes before they're done, brush butter on top of loaves and return to oven.