This post really should begin with a trumpet blast or drum roll. According to Google.com the recipe for this humble hearty bread is the most popular in the world. The recipe, found here,  was posted by Gerald Norman on Food.com where it has been reviewed by over 600 amateur and professional cooks. A bread quite similar to this one is also featured in Rebecca Rather’s cookbook, The Pastry Queen. The bread is, of course, delicious, but what makes this version of the loaf so singular, is the ease with which it comes together. No special equipment is required to make it, and if you have a bowl, a wooden spoon and a loaf pan you've darn near got yourself a loaf of bread. People tend to complicate simple things, so as you read reviews you'll find treatise-like discussions of what types of beer or flour should be used. Heed them only if you choose. Truth be told, any and all work well, so choose your favorite. I use whatever I have on hand, sometimes that's imported and sometimes it's one of our more humble domestic brews. While I'm presenting a bare bones version of the recipe, finely grated cheese, chives or chili peppers can also be added to the mix. The bread is mildly sweet and hoppy and has a crust that is memorable. Its color and final flavor will depend on the type of beer you use. The loaf is ridiculously easy to make and I think you'll enjoy it as a sometime replacement for corn bread. I also thought it would be the perfect way to introduce a series of ridiculously easy, but simply scrumptious dishes that I'll be featuring this coming week. Here's how the beer bread is made.

Beer Bread

Ingredients:

3 cups flour (sifted before measuring and spooned into cup after sifting)

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

1 (12-oz.) can beer

6 tablespoons melted butter

Directions:

1) Preheat oven to 375 degrees F. Lightly grease an 8-1/2 x 4-1/2 x 2-1/2 loaf pan. Set aside.

2) Sift flour, baking powder, salt and sugar together in a large bowl. Add beer and mix just until combined. Spoon mounds of dough into prepared pan. Do not level top. Pour melted butter over dough. Do not stir or poke. Bake in middle of oven for 1 hour. Remove from oven and place pan on a cooling rack for 15 minutes. Remove bread from pan and serve while still warm. Yield: 1 loaf.

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