When it comes to beer, not many are darker, more flavorful, and so “that’ll put some hair on your chest” like. But one is, and that’s Guinness. It’s one of my favorites and I thought why not make bread out of it. There are most likely thousands of recipes online on beer breads. But you’d think “why beer in bread, yuck”. But in fact, every beer has some flavor (usually masked by the alcohol). Guinness has a dark chocolaty, molasses, caramel flavor typical of stouts. Also, the yeast in beer makes adding yeast to your dough unnecessary.
Here’s what you’ll need to start…
That Guinness is screaming at me “don’t bake with me Kyle, drink me!”. Sorry my friend, into the furnace you must go.
It’s a quick dough recipe, no kneading involved. Just mix and bake. Bada bing bada boom! (i’m rather peppy today if you haven’t noticed)
There aren’t too many things in this world that intrigue me as much as bread dough ready to go into the oven. It’s so mysterious. I understand all the chemistry behind bread making, but it’s still fascinating. Here lies this molasses-y ooze ready to become a savory bread. Oh yes baby, it is magic.
About 45 minutes later…
A nice crispy crust with chewy, flaky goodness inside. The crust will become soft in a day or two, but right now is the best time to eat it. Since it’s so hearty, it makes a good dinner bread. The little bits of molasses and beer flavors contribute to literally one of the best breads I’ve ever eaten. It is not in the same class as artisan or slow-rise bread, but it’s damn good. Enjoy!
3 cups all-purpose flour
3 3/4 cup baking powder
heaping 1/4 t salt
1/2 cup white sugar
1/3 cup molasses
12 oz Guinness Stout
Butter for greasing loaf pan and 3 T melted
Preheat oven to 350 F. Grease your 9 x 5 loaf pan.
Mix flour, salt, and sugar together. Slowly add the beer and mix well. Halfway through the beer addition, mix in the molasses. The second half of the beer will dilute the molasses more and everything will mix better.
Pour the batter into the loaf pan and bake for 45-50 minutes, or until internal temperature reaches 190 F.
Let it sit a few minutes, then cool on a rack and brush the top with melted butter.
*next up…fresh Asian spring rolls and Asian cole slaw…*
Filed under: my grindz |