So…This daylight savings thing is kicking my butt in the worst way! Let’s just say that according to my stove clock, I was TOTALLY on time for work today. I think Arizona was right to boycott this non-sense.
With that said, let’s keep this short and sweet, shall we?
I whipped up this beer bread to go along with the Guinness stew I gave you yesterday. It’s SUPER easy and a thousand times better then Soda Bread, which usually comes with raisins. And you know I don’t do raisin. Plus it has booze!
Bread -raisins+booze=St. Patrick’s Day Awesomeness!
(this math problem was brought to you by an English/Art major.)
So the first recipe I’m giving you I made with Shipyard Pumpkinhead. ummmm, yeah. I still have some leftover from Halloween. I’m hoarding it and drinking like, 1 a month to hold me over until October when it’s released again. Or, let’s be real, August, since halloween/fall crap is pulled out in the summer now.
via Rachel Robin’s Nest
- 3 cups flour
- 1tbsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- 12 oz (1.5 cups) beer
Combine all ingredients and put into a well-greased bread pan. Bake at 375 for 45 minutes.
That’s it! Crazy, right? No rising, no kneading, no nothin’!
ok, now the second one is for Guinness. You can definitely use Guinness in the recipe above. Rachel said it comes out delicious but I was thinking brown sugar might be tastier with the Guinness. So I gave this recipe a try:
Guinness Beer Bread
- 3 cups flour
- ½ tsp salt
- 4 tsp baking powder
- ⅓ cup oats
- ⅔ cup dark brown sugar
- 12 oz Guinness (Guinness Extra Stout is supposedly vegan according to Barnivore)
- 1 tbsp oats
- 1 tbsp butter (Earth Balance)
- Preheat oven at 350F
- Grease a loaf pan with the 1 tbsp butter.
- Whisk together the flour, baking powder, salt, ⅓ cup oats and brown sugar.
- Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
- Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top ( I totally forgot this step because I was all, COOK FAST SO I CAN EAT YOU!)
- Bake the bread for 50-60 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
- Place on a cooling rack until at room temperature.
Mine took longer to cook, about 60 minutes.
Both of these are delicious, though I think my favorite is the first recipe. This could just be because I adore Pumpkinhead beer above all others, including Guinness. The Pumpkinhead is sweeter so it just makes a super yummy bread. BUT, experiment with your own breads and let me know what beers work.
Would you believe I have TWO more, maybe even three, St. Patrick’s Day-themed recipes for you guys?? I’m am all over this holiday!
PS. I’ve had a few requests for an easier search engine for recipes. I’m looking into adding a Recipage tab, which would help organize things a bit. Stay tuned and if you see some weird, pseudo-complete changes going on, hold tight. It means better things are coming =)