Bread for a winter's night

When it's cold outside, and all you want is a warm bowl of soup and huge chunk of bread, this is a recipe for you.

It comes from my friend Dina, and although she gave me the recipe a while back, I didn't really start making it until a few weeks ago. I am dumbfounded at how easy it is to make. And it doesn't involve any rising or resting time. In fact it's some strange cross between a quick bread and a yeast bread.

It is yummy, buttery and delicious. I want to try it soon as muffins, but haven't had the chance yet. And I think some sharp cheddar cheese added to the batter could be heavenly. But making it just as this recipe suggests is plenty good. Dina suggests using a light beer, although thanks to the dark, seasonal beers Seth likes, I've used a couple of different varieties, all with tasty results.

So bake this bread up alongside a soup or stew, and I guarantee your family won't be disappointed.

Dina's Beer Bread

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
12-ounce beer
1/4 cup butter, melted

Mix dry ingredients in a bowl. Add beer and mix. Pour into greased pan and bake for 1 hour at 350 degrees. Half way through the cooking time, remove bread and pour melted butter over top. Return to oven and continue baking. Cool slightly before slicing.