Preheat the oven to 375F degrees and spray a 9x5-inch loaf pan with non-stick spray. Whisk the flour, baking powder, sugar and salt together in a large bowl.
Next stir in the beer until fully combined.
Pour the batter into the loaf pan and spread it out.
Pour the butter on top of the batter in the pan.
Bake for 45 minutes to one hour. The bread will be done when the top turns a dark golden brown color and a toothpick comes out clean when inserted into the center of the bread.
NOTE: Oven times DO vary depending on what type of pan you use (metal, Pyrex or ceramic) as well as what rack you are baking it on, etc. so the best way to tell is to check it around the 40-45 minute mark with a toothpick to check for doneness. You can also tell by how brown it is getting on top. If you think it is getting too brown and the center isn't done yet, try tenting it with some aluminum foil then continue baking.
Slice and serve with butter, if desired.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
If you don't have a way to sift the flour then just ensure you are measuring it properly. Too much flour in any bread recipe will make it come out super dense (like a brick) so ensure you use the spoon and scoop method then level it off with the flat end of a butter knife.
Self-rising flour can be used, just leave out the baking powder and salt in the recipe since self-rising flour already has it in it.
You can use any beer that you like for this recipe, switch it up to change the flavor.
This can be frozen, see my tips above on how to do that.
You can add to this recipe to create more flavor such as cheddar cheese.