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["Preheat oven to 375 degF.", "Spray a 9""x5""x3"" loaf pan with nonstick cooking spray, and set aside.", "Sift all dry ingredients into a bowl.", "Add the beer all at once, and mix by hand until just combined.", "Transfer the batter to the prepared pan.", "Good Luck!", "This stuff can be real gooey; smooth it out as best you can, and slam the pan down on the counter two or three times to smooth out the batter.", "Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.", "The recipe also says that the top should be light golden, but do not count on this.", "After cooking, this bread may still look kind of anemic, real pale, kinda raw!", "Especially if you are using a light colored beer!", "BUT, if the toothpick says it's done, it's really done!", "Turn out onto a rack to cool.", "Eat it as soon as it is cool enough to touch, or let it cool to room temperature and wrap to eat a little later, or wrap real good and freeze for up to a month.", "If refrigerated or frozen, bring to room temperature or warm before serving.", "It's great fresh from the oven, and it makes wonderful toast.", "Notes& Comments:", "*This recipe makes an extremely dense, heavy bread with a crunchy crust.", "It's great!", "I like it as is!", "But, as noted above, it does look a little anemic.", "*You might want to replace up to half of the white flour with whole-wheat flour to darken the loaf.", "Also, a darker beer will make a darker loaf.", "Works great with Guinness!", "*You might also want to experiment with other beers, for different flavors and different degrees of richness.", "Obviously, the only ingredient in this recipe that will change the overall flavor is the beer.", "Enjoy!", "*We have also doubled the recipe, using 1 bottle of Guinness and 1 bottle of Bass, with 4 cups unbleached flour and 2 cup whole wheat flour; obviously this makes 2 loaves."]
