Friday, March 14, 2008

Guinness Beer Bread - My goodness

Guinness always looks delicious. Dark and rich with a creamy head, it always looks like a refreshing and luxurious drink. Alas, I just don't care for beer. (I know, whiskey and beer - am I sure that my heritage is Irish?) I like beer in cooking though; stews, bread, sauces.

Guinness has been around for about 250 years, so there are definitely folks that like this stout. For those beer aficionados, Guinness is a dry stout, made with roasted barley. The roasting gives it that wonderful dark color. For the rest of us teetotalers in the crowd, here is a way to raise a glass and give a cheer. Bet this would go well with some Irish Stew.

Guinness Beer Bread (as found at Cooking Light's Forum)

"4 cups flour
2 tbsp baking powder
1 tsp salt
1/4 cup sugar
12 oz Guinness draught beer
2 eggs, slightly beaten

Preheat oven to 375 F. Sift together flour, powder, salt and sugar. (I combined well with wire whisk.) Add Guinness and eggs, and stir until batter is just blended.

Pour into greased 9x5x3 inch loaf pan and bake for around 70 minutes. Remove from pan and let cool."


Heather said...

No rising time? This sounds nice and easy!! I'll have to try it!

Kimberly Ann said...

I know, I guess the power of Guinness is truly mighty. Let me know how it goes!

Professor said...

I support anything that promotes beer! (And I agree... I always think Guinness is going to be truly yummy but alas... I hate beer that I have to 'chew'...)

Sandi @the WhistleStop Cafe said...

I just made the very same beer bread. It couldn't have been any easier!
Love your aprons... I am an apron fan myself.

Kimberly Ann said...

Hi Sandi! Thanks for stopping by. The bread was good, huh. I was amazed at how big it rose up in the oven.

Buck said...

That sounds so incredibly easy! I"m definitely going to make it.