- 3 cups flour - see the next step about how to measure it properly!
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 ounces of beer - room temp is better, but not necessary
- 1/4 cup unsalted butter, melted
I reduced the sugar from the original recipe and also halved the butter. The first time I made it, I thought it was a little strong tasting: too sweet AND too buttery. It was almost like a hoppy dessert.
You can really use any beer you want - I wanted to try a chocolate stout this time, but the boy convinced me to go with an ale for this batch. I've yet to experiment with putting cheese in it, but I think next time I want to add a handful of cheddar and maybe some jalapenos!
Oh, also! You'll need a loaf pan
. I'm using an 8 in x 4 in one. The dough is way too wet to go freeform. :)