So delicious, my roomie and I have made it 3 times this semester, using this recipe. We used Blue Moon, but what about Guinness for a darker bread? An IPA might give it a really strong, hoppy flavor too. I'll have to try it out.
The butter on top makes the crust crunchy, but the inside stays soft for days. It's perfect with soup. We had it with venison stew one cold and snowy day:
I'll have it with leftover chili tomorrow.
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