SANDRA'S BEER BREAD topped with CHEDDAR CHEESE AND GREEN CHILIES

No kneading or rising required 
for such a delightful bread...

This particular photograph 
I found featured on 9-17-12 at 
"World of Beer"
http://www.worldofbeer.co.za/news/
entry/cooking-with-beer-beer-bread

Yields: (1 loaf)
Prep: 3 minutes
Bake: 1 hour

SIFT - Dry Ingredients:
- 3 cups all-purpose flour, (not self-rising)
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 1/4 cup sugar

Wet Ingredients:
- 1 (12 ounce) can/bottle of unopened beer brought to room temp. (Alaskan Pale Ale is best!)
- 1/4 cup melted butter

METHOD

Preheat oven to 375 degrees. Melt the butter for 40 seconds in the microwave, and set aside to cool to room temperature

Sift using fine-mesh sieve sift all the dry ingredients into a large bowl by tapping side.
[IMPORTANT: Don’t skip this step!]

Pour the beer in folding and drawing the spoon through the batter to gently mix in the dry ingredients. [It is very important to not stir in a circular motion while adding the beer just to moisten, (as you do not want it to form into a “globby ball.”)

Pour into a 9” x 5” loaf pan sprayed with oil, and place over a foil-lined baking sheet for easy clean up. Very lightly smooth the top with a teaspoon dipped in the melted butter (do not press the bread dough down though.) Pour remaining melted butter over mixture.

Bake 50 mins. to 1 hour (when lightly thumped it sounds hollow, not a thud). Remove loaf from pan and place on its side to cooling rack, and cover with a tea towel, letting it cool for at least 15 minutes.

---(Note: This is optional - I added a small can, drained, of chopped green chilis + 1/2 cup of shredded cheddar cheese during the last 5 mins. of  baking pictured in the above loaf.)---

The final result should be hearty, slightly dense, and a very moist and tasteful loaf of bread.

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TIP: If using non-alcoholic beer, please add a packet of dry Active Dry Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get proper rise.