Brown Butter Beer Bread

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   In a medium bowl, stir together flour and sugar. Add the beer (slowly, so you don't make a mess) and stir to combine. This is going to take some armwork; the last 1/2 cup or so of flour is going to seem like it doesn't want to incorporate. Keep at it; I've found that taking my spatula and sort of smushing the flour into the batter works the best for me. When everything is mixed together, scoop into a greased 9x5 loaf pan and bake at 325u00b0F for 45 minutes.

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   While the batter is cooking, melt your butter over medium low heat in a small saucepan. Whisk pretty much constantly as it's cooking, you don't want it to burn. First the butter will take on a tan color, and it will start to get darker and give off a very nutty aroma. Take it off the heat at this point! Just let it sit till you're ready to use it.

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   After the bread has been in the oven for 45 minutes, pour the browned butter over the top and bake for another 15 minutes. Turn out immediately onto a cooling rack over a cookie sheet or wax paper.

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   Note: If you don't have self-rising flour, you can make your own! For every cup of all-purpose flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt. Stir together before using. For this recipe, that would come out to 4 1/2 teaspoons (or 1.5 tablespoons) baking powder and 1 1/2 teaspoons (or 1/2 tablespoon) salt. Confused? 1 tablespoon = 3 teaspoons.

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   Try it with different beers to try out different flavors, and try adding herbs and cheese as well. So many different ways to make delicious bread!

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