Beer Bread

This recipe is from Celebrate the Rain, The Junior League of Seattle cookbook.

This savory loaf is just the right thing for a weeknight soup dinner. A pilsner or ale works well. Allow the bread to cool at least a bit before serving, or the loaf will be too soft to slice. Because this is not a yeast bread, it doesn't require rising time.

3 cups all-purpose flour
1/4 cup sugar
4 1/2 t. baking powder
2 T whole fennel seeds (optional)
1 1/2 t. salt
1 bottle (12 oz.) beer, such as Northwest pilsner or ale
1/4 cup unsalted butter, melted


Preheat the oven to 350*F. Butter a 9- by 5-inch loaf pan.

Combine the flour, sugar, baking powder, fennel seeds, and salt in a large bowl and stir to evenly mix. Add the beer and stir until just combined. Spoon the batter into the prepared pan and smooth the top with a spatula. Drizzle the melted butter evenly over the top and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes. Turn the bread out onto a wire rack to cool at least 15 minutes before slicing to serve.

Makes 1 loaf

Minced fresh herbs- such as rosemary, thyme, or oregano- can be used in place of the fennel seed in this recipe.