I love this recipe and make it all the time. Any time my meal could use a hearty bread on the side, this is my old standby. There are a couple modifications that I use though: the butter called for is way too much, you can easily cut it in half or better. Then, I always sprinkle the top of mine with fresh ground sea salt just before baking... That makes a huge difference. It gives the crust a delicious, buttery, salty flavor, almost like a soft pretzel. And finally, my most important piece of advice; USE DARK BEER. You wouldn't think it would make a difference, but it does. I tried making this with bud light once and it didn't even cook right (overdone outside, doughy inside) I think that may be because of too much water, not enough yeast in light beer. I typically use Guinness and it turns out great! By the way... This recipe is super easy! It's best eaten warm, but that's not a problem; it's usually gone long before it gets a chance to cool down!