**MAKES ONE 9-INCH LOAF**

3 (485ish grams) cups all-purpose flour
1½ tablespoons granulated sugar ( I put an extra 1/2 tbsp)
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
One 12-ounce bottle ale (preferably something with about 70ibu), or another style of beer (see Cook's Note)
3 tablespoons unsalted butter, melted

With a rack in the middle position, preheat the oven to 375°F. Coat a 9 by 5 inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, combine the flour, sugar, baking powder, salt, and pepper and whisk to incorporate. Add the beer and, using a flexible spatula, stir to form a lumpy batter (do not overmix). Pour the batter into the prepared pan and spread it into the corners, if necessary. Pour about 2 tablespoons of the melted butter evenly over the batter.

Bake the bread until deep golden brown and a skewer inserted in the center of the loaf comes out clean, about 55 minutes, rotating the pan and brushing the top of the loaf with the remaining 1 tablespoon butter halfway through.

Transfer the pan to a wire rack and let cool for about 10 minutes. Remove the loaf from the pan, and let cool on the rack for 20 minutes longer.

Slice the bread with a serrated knife and serve barely warm or at room temperature.