This hoppy bread with a crunchy crust was recently part of the University of Richmond dining team’s Spider in the Kitchen cooking series, at a beer dinner that delighted attendees. The bread can be made without beer, too, by replacing the beer in the recipe with one packet of dry active yeast.
YIELD: 1 loaf/6-8 servings
3 cups flour
3 tsps. baking powder
1 tsp. salt
¼ cup sugar
1 (12-oz.) can of beer
¼ cup to ½ cup butter, melted
1. Preheat oven to 375°F. Mix dry ingredients and add beer.
2. Pour mixture into greased loaf pan and pour butter over loaf.
3. Bake for 1 hour, remove from pan and let cool at least 15 minutes.
Photo and recipe: University of Richmond