A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.
This recipe makes two large loaf pan loaves.
Preheat oven to 375
Butter two large loaf pans. Melt the stick of butter.
I'm sorry, but you really do want to sift the flour.
In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.
Pour the batter into the loaf pans and pour the melted butter over the top.
Bake for about 50 minutes until it's crusty and knobbly on top.