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Guinness Beer Bread



Guinness stout beer bread .....My first attempt at baking with Guinness stout.  This is a no- yeast bread, very simple and quick to prepare.  It also saves a lot of time as being without yeast, there's no necessity for the dough to prove.  I made this all within 1.15 hrs.
















As you can see, the texture is dense but the taste is rather unique.  That goes for the shape too!  This bread is best eaten fresh and you can have them with stew, soup or  even good old butter and jam.  I'll let you know what I served this with in my next post ..... so stay tuned!

Recipe for Guinness Beer Bread

Ingredients

    16 oz plain flour
2 Tbsp baking powder
1 tsp salt
2 oz caster sugar
12 oz/1 can Guinness Stout
2 eggs slightly beaten

Method

Sift flour, baking powder and salt into a mixing bowl
Stir in the sugar and mix well with a balloon whisk
Add Guinness stout, beaten egg and stir till just blended
Pour into a parchment lined 9 x 5 x 3 inch loaf pan
Bake in a preheated oven @ 200 deg C for 20 mins.
Lower  the temperature to 180 deg C for another 25 mins.
Test with a skewer till it comes out clean
Remove loaf from oven, let cool in pan and when completely cooled
 lift the loaf from the pan onto a wire rack

Note :  Cover the loaf with a damp cloth if you do not wish to have too hard a crust.







 

Comments

  1. How interesting to bake bread with beer! I was just looking at another blogger bake a loaf with beer earlier... Does it have any alcohol taste?

    ReplyDelete
    Replies
    1. No, it doesn't but the taste of the bread is somewhat different from other breads. I like it.

      Delete
  2. New to me making bread with beer. Did you dip the bread in curry? :D

    ReplyDelete
    Replies
    1. Nope, I didn't. I'll let you know what I dipped it in later.

      Delete
  3. I make a Guinness chocolate cake but I have not tried quick bread yet. I bet this would be good with some pickles and sharp cheese, yum. Thank you for sharing this with BYOB.

    ReplyDelete
  4. Mmmm...I love beer bread - especially with soup or salad on the side. Beautiful loaf, thanks so much for sharing it w/ BYOB this month =)

    ReplyDelete
    Replies
    1. Think beer bread will pair well with soup. Thanks for dropping by my blog!

      Delete
  5. very interesting bread, Cheah :)
    i have an award for u, do check it out:
    http://www.iloveicookibake.blogspot.sg/2012/08/chicken-corn-patties-some-awards.html

    ReplyDelete
    Replies
    1. Thanks, Alice. Have picked up the award and added onto my list.

      Delete
  6. Hi Cheah, so interesting bread. Must try and look forward to what's coming... Don't let us wait too long, hahaha!

    ReplyDelete
    Replies
    1. Hi Kimmy, no you don't have to wait too long for my next post!

      Delete
  7. Did you get drunk? I believe it taste special from the normal bread.

    ReplyDelete
    Replies
    1. Can't taste the stout but then it does taste different from the normal bread and I tell you, it's solid!

      Delete
  8. never use beef making bread before, this look interesting! i think you served with curry?

    ReplyDelete
    Replies
    1. Yes, this is my first attempt as well. No, not curry!

      Delete
  9. I have seen this before but have not tried, scared wont rise lol! yours looks great! I love to see how "huat" it is!

    ReplyDelete
    Replies
    1. No worries, Jeannie it did rise and 'senget' too!

      Delete
  10. Now we cant wait tomfind out what you ate with this beer bread :). I like the idea of no yeast bread, must try this one day. Beer bread to go with beer battered food??? Thanks for sharing :)

    ReplyDelete
    Replies
    1. Thanks for dropping by .... you needn't have to wait too long!

      Delete
  11. The bread looks perfectly dense, hearty and tasty!

    ReplyDelete
  12. this is like a quick bread, what a unique shape that it has formed! i think it will make a great toast too!

    ReplyDelete
  13. This is such a special bread...with beer! Yes, the shape is very unique. It's like the roof opens up...haha. I would love it with soup.

    ReplyDelete

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