Buttery Beer Bread

Instructions

1. 1

   Heat the oven and prep the pan

   Set an oven rack in the middle position and heat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan generously with some of the melted butter, getting into the corners. A metal pan browns the sides better than glass or ceramic.

2. 2

   Whisk the dry ingredients

   In a large bowl, whisk the flour, sugar, baking powder, and salt together for a solid 20 seconds. Baking powder is the only lift this loaf gets, so you want it evenly distributed before any liquid shows up.

3. 3

   Add the beer and butter

   Pour the beer down the inside of the bowl rather than straight into the center so it doesn't foam over. Add 2 tablespoons of the melted butter, then stir with a sturdy spatula just until no dry flour is left at the bottom. The batter should be thick, sticky, and visibly lumpy — stop there. Every extra stir develops gluten and trades a tender crumb for a tough, rubbery one.

4. 4

   Fill the pan and butter the top

   Scrape the batter into the pan and nudge it into a roughly even layer, but don't smooth it flat. Those peaks and ridges are what turn into the crunchy, golden ledges on top. Drizzle about half the remaining butter over the surface.

5. 5

   Bake and baste

   Bake for 30 minutes, then pull the pan out, brush on the last of the butter, and rotate it front to back. Return it to the oven and bake another 15 to 25 minutes, until the top is deep golden, the edges have pulled away from the pan, and a skewer in the center comes out with no wet batter clinging to it. An instant-read thermometer should land between 200 and 205°F.

6. 6

   Cool before slicing

   Let the loaf sit in the pan for 10 minutes, then turn it out onto a wire rack. Give it at least 20 more minutes before cutting — quick breads finish setting as they cool, and slicing a hot loaf will drag the crumb into a gummy mess. Use a serrated knife and a sawing motion.

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Baker's Tips

• 1.

  The beer you choose is the whole flavor profile. A lager or pilsner gives a mild, bready loaf; an amber or brown ale brings caramel depth; a stout makes it dark and almost molasses-like. Skip aggressively hoppy IPAs, which can turn bitter in the oven.

• 2.

  Room-temperature beer mixes in faster and with less foam than a cold bottle, which means less stirring and a more tender crumb.

• 3.

  For a savory version, fold in 1 cup of shredded sharp cheddar and a few grinds of black pepper with the dry ingredients. Toss the cheese in the flour first so it doesn't sink.

• 4.

  If your pan is 8 1/2 x 4 1/2 inches, the loaf will dome higher and need an extra 5 to 10 minutes. Tent it with foil if the top darkens before the center sets.

• 5.

  No beer on hand? Club soda or ginger ale works as a straight swap for the carbonation, though you'll lose the malty flavor.

• 6.

  Day-old slices are excellent griddled in butter — the sugar in the crumb caramelizes beautifully.

Equipment

• 9x5-inch metal loaf pan
• Large mixing bowl
• Whisk
• Flexible spatula
• Pastry brush
• Wire cooling rack
• Serrated knife

Storage