What is the best beer for beer bread?

Lighter beers, such as lagers, ales and pilsners , will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

What is Irish brown bread made of?

Made with whole wheat flour, wheat germ, and rolled oats , this simple Irish brown bread comes together in no time and yields a hearty, super tasty loaf, perfect for toasting and slathering with butter and jam.

Why is my beer bread so dense?

Overworking the dough of your beer bread will affect the texture , causing it to turn from soft and chewy to tough and condensed.

Why is my beer bread tough?

Overmixing the batter can cause the bread to turn out tough or crumbly. Stir gently and stop as soon as the flour disappears (and any mix-ins are incorporated).

Should Guinness be refrigerated?

How should Guinness in bottles be poured? Start by ensuring that your bottle is perfectly chilled, we would recommend refrigerating it at 8 degrees Celsius for at least 24 hours before you serve .

How long before Guinness goes bad?

The first number after the L is the last digit of the year of manufacture. The following three numbers is the day of the year out of 365 days, as per the Julian calendar. ... the shelf life for Guinness is 10 months.

What do Irish eat with Guinness?

Guinness is a hearty beer with notes of coffee and dark chocolate. It pairs well with soda bread , a staple in Ireland. Clavin said a classic cheese board is a good snack pairing, with strawberry preserves and sharp Irish cheddar, Gouda, Asiago or Pecorino Romano cheeses to contrast the sweetness of the beer.

What is the most popular bread in Ireland?

Most Irishmen and women eat Irish brown bread for breakfast or lunch. It's best served simple, with a pad of Kerrygold butter or used as a dunker with soup.

Why is Irish bread so good?

It was for everyday use, and its distinctive soft, crumbly, dense texture results from the "soft" wheat that grows in the cool climate of Ireland, meaning that it doesn't have enough protein to form the gluten structure of yeast-raised breads. Hence the use of baking soda, originally potash, as a leavening agent.

What is the best beer to bake with?

If you're new to baking with beer, porters and stouts are the best place to begin.

What kind of beer is used in Trader Joe's beer bread?

It's also the phrase you'll find gracing each box of Trader Joe's Beer Bread Mix. The flavor of the finished loaf really depends on what kind of beer you use: Go with a lager for a lighter profile, an IPA for a hearty, hoppy taste, or a stout for a rich result with a slightly darker finished product .

What's the best beer for cooking?

Wheat beers are great for chicken and seafood . If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

What is a good lager for bread?

One of my favorite beers to use is Yuengling Lager . It's a medium-bodied lager with notes of caramel malt and a sweetness that makes it perfect for beer bread.

Recipe: Guinness Bread | Cooking On the Side (2024)

Bread

With St. Patrick’s Day coming up, my eyes turned toward the random bottle of Guinness that’s been sitting in my fridge for…well, I’m not even sure how long it’s been there at this point. Long enough that I began contemplating ways I could cook with it, rather than drink it!

I found a terrific recipe for Guinness Bread on the Guinness website. It made a huge, sandwich-quality loaf of dark, lightly sweet bread that was far less cakey than other beer breads I’ve made. Warm brown bread with a good smear of soft Irish butter…definitely one of life’s simple pleasures.

As with most beer breads, this one was very easy to pull together except that, since the recipe came from a European website, it took quite a bit of conversion and Google searching for me to translate it into “American”. For example, I had to confirm that “bread soda” was the same thing as “baking soda” and that molasses would be a suitable substitute for “black treacle”. I have a kitchen scale and measuring cups with metric markers so following all the grams and milliliters wasn’t a problem (it actually made things easy), but I went ahead and converted it all to cups for my American friends who don’t own a scale. Lastly, the oven temperature…170°C doesn’t translate neatly to a standard Fahrenheit temperature (it’s between 325°F and 350°F) so I erred on the side of the lower one, and extended the baking time.

Like I said, the recipe makes a huge loaf. It didn’t say which size loaf pan to use — I’m definitely glad I went with the larger 9″ x 5″ (vs 8″ x 4″) because the batter filled the pan and it domed up substantially during baking. Do yourself a big favor and be sure to do the toothpick check to be sure it’s completely done inside before taking it out of the oven!

You’re in luck — I’ve done all the translations for you in the recipe below. In addition, Guinness has a quick video for this recipe, which I found helpful (I never would have known to mix the butter and dry ingredients with my fingers, like a pie crust). Enjoy this amazing bread!

Guinness Bread

Adapted from the Guinness Bread recipe on the Guinness website.

Prep time: 15 minutes | Cook time: 50 minutes | Total time: 1 hour 5 minutes

Yield: 1 loaf

INGREDIENTS:

5 cups (600g) whole wheat flour
1 1/4 cups (150g) all-purpose flour
3/4 cup (75g) rolled oats
2 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons brown sugar
3 tablespoons (40g) unsalted butter, at room temperature
2 cups (480ml) milk
3/4 cup (200ml) molasses
1 cup Guinness

DIRECTIONS:

Heat the oven to 325°F. Grease a 9″ x 5″ loaf pan.
In a large bowl, use your fingers to mix the butter with all the dry ingredients until the dough develops the consistency of breadcrumbs. Add the milk, molasses and beer and mix, either with your fingers or a wooden spoon, until you have a wet dough.
Pour the dough into the greased loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

5 Comments

Aimee @ Simple Bites wrote:
See Also
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This looks so dark and delicious, I checked right away to see if there was molasses in it. Sure enough! Can’t wait to try it. 🙂
Posted 3.17.14Reply
Bridget wrote:
I found this recipe thanks to Aimee at Simple Bites. I’m big fan of baking with beer (love the extra flavour boost) so will be sure to give this a try.
Posted 3.17.14Reply
Kate @ Diethood wrote:
I just want to sink my teeth into that loaf! That looks amazing!
Posted 3.17.14Reply
John Ratcliffe wrote:
So, made this exactly as per recipe, used standard sized bread pan. It massively expanded and made a bit of a mess in oven below the loaf pan, no big deal there but the bigger issue was I had to bake it at prescribed temp for about 40 minutes longer (90 minutes total) in order for it to get the clean toothpick. My wife thought it was supposed to be for two bread pans, and that would have likely worked out pretty good. The taste is phenomenal, love it, but have to do something different next time, I believe there was an error in recipe
Posted 12.2.19Reply
- Kathy Strahs wrote:
  It definitely makes a huge loaf!
  Posted 12.2.19Reply

Recipe: Guinness Bread | Cooking On the Side (2024)

Guinness Bread

INGREDIENTS:

DIRECTIONS:

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5 Comments

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