Rosemary Beer Bread

This bread is absolutely delicious! . I got the recipe from sweetsugarbean. I made the Bacon, Potato, and Leek soup to accompany it the first time I made it; the recipe is easy to follow and the bread turns out perfectly.

• 3 cups all purpose flour, sifted
• 3 tsp baking powder
• 1 tsp coarse salt 
• 1/4 cup sugar 
• 1 tbsp fresh rosemary, finely chopped, or 1 tsp dry 
• 1 12oz. can of beer (I used Ft.George Brewing OPA) 
• 1/3 cup melted butter 

1. Preheat oven to 350 degrees.  
2. Mix all dry ingredients together in large bowl.  
3. Add beer and stir well to incorporate.  Batter is quite thick. 
4. Pour/press into greased LARGE loaf pan, or an 8x8 inch baking dish. 
5. Pour melted butter over batter.  Run a knife around edges so the butter runs down sides. 
6. Place in the middle of your oven and bake for about 50 minutes if using loaf pan, and about 30 minutes if using 8 inch square.  
7. If butter runs over, place aluminum foil on a cookie sheet and place this on the rack beneath your bread.  
8. Let bread cool for about 15 minutes, then run knife around edges and remove from pan.  Serve warm.