Cheryl's Beer Batter Bread

large mixing bowl
very sturdy wooden or mixing spoon or paddle
2 ~ 8 x 3 7/8 aluminum loaf pans
Canola oil spray (or any non stick spray)
3 ~ cups regular flour
1 ~ cup sugar
1 & 1/2 ~ tsp salt
3 ~ tsp baking powder
1 ~ 12 oz bottle beer

Preheat oven to 400 degrees
In mixing bowl, whisk together all dry ingredients
Pour in full bottle of beer and mix with sturdy utensil until all dry ingredients are wet.
Batter will be heavy and sticky to handle.
Divide in half. Spray loaf pans just before you are ready to put batter in them.
Dampen your hands and smooth down batter in pan - wet hands will keep the batter from sticking to you.
Bake in oven for 45 minutes. Don't open the door. Don't be checking on it. Heat must stay consistent.

I melt a stick of real butter in a small sauce pan and pour some butter on the top to coat the top and sides. It's a dense loaf. The butter will make cutting easier, and it makes it richer.

For a less sweet version, cut sugar in half.

Flavor twists:
Pumpkin / 2 Tbsp pumpkin pie spice & 1 tsp cinnamon

Orange / Orange Shock Top beer & 1 Tbsp orange flavor emulsion or extract

Lemon / Orange Shock Top beer & 1 Tbsp lemon flavor emulsion or extract / 2 Tbsp poppy seeds if desired

Cinnamon Pecan / 1 cup chopped pecans & 1 Tbsp cinnamon

When adding to a recipe, always add dry ingredients to the dry ingredients and wet ingredients to wet mixture.