I add 1/4 cup melted butter poured over the top right after I remove it from the oven. When it cools, this keeps it moist.

Extended info on Laura's suggestion. When bread is removed use a basting brush - pat melted butter - all over entire loafs, including bottom. Once loafs cool - wrap in plastic wrap overnight. The top will remain somewhat crisp - but rest of bread is perfect - like a normal loaf and not overly crisp all the way around and under.

This went over well with the family..next time I am going to use a cupcake pan so everyone can just pick one up.

This makes great toast, too.

Used a bottle of Barley wine in place of the beer and the bread was excellent.

I enjoy my "very crisply toasted" with butter in the morning; it's great!

I added frozen blueberries and sprinkled a little natural sugar on top before baking. Then basted it with butter when it came out... Mmmm crispy top and healthy wonderful treat! Everyone loved it and wanted more...

Best and easiest bread ever. Try cooking in a Lodge cast iron bread pan or to make 7 loafs try the Lodge Mini Cake Pan (I am a cast iron freak... lol). I always cook on my Holland Grill also I live in Arizona so I cook outside as much as possible.

I put mine in one larger loaf pan and add 1/3 cup sugar to the batter verses 2 tbsp. As soon as the batter is in the pan pour evenly 1 1/2 tbsp melted butter over the top. then sprinkle on cinnamon/sugar and 1 tbsp. brown sugar. Bake 350°F for 45 minutes. O.M.G. serve warm, sliced 3/4 inch thick and buttered w/ cup of coffee. Delightful!

Live and learn. I didn't know about self-rising flour and the bread was a doughy pasty inch-thick blob.
I got some self-rising flour, made the recipe, but added a stick of melted butter over the dough before baking. Wonderful, wonderful, wonderful!