Guinness Bread With Molasses Recipes
GUINNESS BREAD
Meet Guinness soda bread in a super-easy and delicious recipe you will want to make over and over.
Provided by Elaine Lemm
Categories Bread
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Place all the dry ingredients into a large mixing bowl.
- Add the butter and rub into the dry ingredients until it resembles fine breadcrumbs - I recommend working quickly as the mixture can easily become greasy if over mixed, or mixed using too warm hands.
- Add the milk, black treacle molasses, and the Guinness.
- Mix to create a wet dough.
- Grease a standard loaf tin, add the wet dough and bake in the oven for 40 - 45 mins or until the bread is well risen and thoroughly cooked.
- Leave for 10 minutes in the tin, then turn out onto a wire rack to cool.
- Eat while slightly warm if you like, or allow to go completely cold. Delicious with salty butty and Irish smoked salmon, cold meats or cheeses. The recipe comes courtesy of the home of Guinness, the Guinness Storehouse in Dublin, Ireland. The storehouse was a fermentation plant for 84 years but is now a 7-story visitor center.
Nutrition Facts : Calories 464 kcal, Carbohydrate 90 g, Cholesterol 16 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 350 mg, Sugar 24 g, Fat 7 g, ServingSize 1 small loaf (serves 4), UnsaturatedFat 0 g
GUINNESS BREAD WITH MOLASSES RECIPE
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter. 2 Pour the flour, salt and sugar into a large bowl and whisk to combine. 3 Slowly pour the Guinness into the flour mixture. (The "pub cans" are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don't work the heck out of the batter - because that's what it'll look like - but you don't want lumps, either. 4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you're done. 5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
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