Beer Bread - cornmeal

Method

• Preheat oven to 375 degrees.
• Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal.
• For stovetop baking use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not preheated.
• Mix flour, baking powder, salt and sugar and stir in the beer.
• Placebatter in the pan.
• Oven baking will take about 35 minutes.
• For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
• Remove from pan, drizzle with butter if desired and allow to cool completely before slicing.
• The bread has a texture similar to that of English muffins and tastes best toasted.