Skip to main content
logo
Food Advertising by

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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…