Imperial Stout Bread - cooking recipe

Ingredients

3 cups wheat flour (also works well with whole rye flour, just add 2 T. extra flour)
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
12 ounces imperial stout beer (or other dark beer)

Preparation

Combine dry ingredients in a medium bowl; whisk gently till completely mixed. (Or if you're not a lazy cook like me, sift your dry ingredients together into the bowl--I prefer to whisk, however!).
Add beer and stir with wooden spoon till flour is totally incorporated.
Pour batter (it will be rather thick) into a well-greased bread pan.
Bake at 375 deg. F. for an hour, or till loaf is nicely browned and tests done when tapped.
Cool on wire rack slightly before serving. Will keep about a week wrapped up in the fridge.