3cupssifted all-purpose flour (I use King Arthur), 350 grams (measured with the spoon-and-level method after sifting)
1tablespoonbaking powder, (12 grams)
1teaspoontable salt, (6 grams)
2 to 4tablespoonsgranulated sugar, (25-50 grams), depending on how sweet you like your bread
12ouncebottle of beer, room temperature
2tablespoonsbutter, melted (28 grams), plus additional for greasing the loaf pan
Preheat oven to 375 degrees F. Butter a 1 pound (8 1/2" x 4 1/2" x 2 3/4" high) loaf pan.
In a large bowl, whisk together flour, baking powder, salt, and sugar. Pour in beer and stir just to combine. For a tender bread, don't over-mix. Batter will be thick and won't have a totally smooth appearance.
Spoon batter into the prepared loaf pan and spread it out so it reaches all four corners. Drizzle with the melted butter.
Bake for 35-55 minutes, until the top is golden and a cake tester inserted into the center of the loaf comes out with just a few moist crumbs attached. (Baking time will depend on the heat conductivity of the pan you're using, as well as your oven; my loaves most often take 40-45 mintues.)
Let the bread cool in the pan for 5 minutes before inverting onto a wire rack. Slice the bread when it's just slightly warm or room temperature and serve.
The bread is best enjoyed the day it's baked, but can be stored at room temperature for an extra day. Wrap it tightly in plastic wrap or store in an airtight container. To refresh the loaf, wrap it in foil and warm it for 8-10 minutes in a 350 degree F oven.For substitutions, see the FAQ's above.For tips on choosing a beer to make this bread, see the Beer Types section above.