Guinness beer bread is slightly sweet with a dense texture. Enjoy with butter or stew or soups.
4.91 from 10 votes
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Course: Baking
Cuisine: American
Keyword: beer, Bread, Guinness, quick bread, St. Patrick’s Day
Prep Time: 5 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 50 minutesminutes
Servings: 16servings
Calories: 125kcal
Author: Sandra @ The Foodie Affair
Ingredients
1 1/2cupsall purpose flour
1 1/2cupswhole wheat flour
1/3cupoatsand extra 1 tablespoon for topping bread
2/3cupdark brown sugar
1/8teaspoonsalt
4teaspoonsbaking powder
12ounceGuinness Draft
Instructions
Preheat oven to 350 degrees.
Grease a loaf pan with butter and put aside.
In a large bowl, whisk together dry ingredients: flours, oats, baking powder, salt, brown sugar, and form a well.
Slowly pour in the Guinness in to the middle and mix all ingredients together with a wooden spoon. Don’t overwork the mixture, but make sure the flour is all moistened.
Pour batter into prepared loaf pan and sprinkle the top with 1 tablespoon of oats.
Bake for 40-50 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove from oven and let cool for about 7-10 minutes before removing it from the pan. Place on baking rack and slice when it’s cool enough to handle. Enjoy!
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients.
It has a buttery, pleasantly yeasty flavor, making it perfect for dunking with soups and chilis, toasting and smearing with butter, or for whipping up when you want to use that last can of beer in your refrigerator.
Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
If your recipe has a lot of gluten formation, you may want to soften the texture by adding an egg, or one whole egg plus an extra egg yolk. If you are making a quick bread, the protein in an egg can add necessary structure. Another way to use eggs for dramatic effect is to use an egg wash on top of your loaf.
2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.
Quick breads are prepared with flour, eggs, sugar, fats and liquids including milk, buttermilk, or sour cream, and each plays a part in the overall texture and flavor of the finished product.
Quick breads, unlike yeast breads, rely upon baking powder, baking soda or eggs for leavening. That's why they're “quick” to prepare – there's no kneading, shaping or rising required. Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads.
Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Fruity beers, like Saison and Hefewizens will add a hint of fruit and spice to your bread. They are excellent choices for sweeter breads for breakfasts and brunches. Irish beers like Guinness and red ales are perfect when you're serving up Irish Stew or celebrating St.
What type of beer to use? I'm from Pennsylvania, so my go-to is Yuengling. It's a nice, well-balanced medium-bodied lager with malty and hoppy flavors that works really well for beer bread. Many people choose a light or medium beer with a mild flavor, but you can experiment with whatever you have on hand!
Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
If there is too much liquid or not enough leavening, the bread may be soggy. A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.
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