This bread is one of the family favorites. We all have different ways of eating it, but it definitely gets eaten. Warm with butter is of course the best, but PawPaw eats his toasted with cream cheese and that is a very close second.
This bread is a happy bread. It brings with it a delicious smell that will fill your house in the first ten minutes of baking. The dark Guinness and molasses combine to fill your nose with the best smell and your stomach with hard cravings.
I never make just one batch of this recipe at a time. You can’t. I mean, beer comes as a six pack, it’s a sign to make more bread! We’d hate for the beer to go to waste 😉
PawPaw and I made this recipe together quite a bit the last month. Testing the new recipe tweaks. (Mhmmm, that’s our story and we’re sticking to it!) This delicious dark bread has the ability to fit with many different flavor profiles. It was the perfect fit for a steak dinner one night, or a warm slice with eggs and bacon the following morning.
This bread is not like most others. There is no kneading. There is no flouring a surface. There is measure, mix and stir. The only thing you’ll need patience for is waiting for it to cook.
Guinness, like champagne, only Irish
Guinness Stout Beer
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Dark Guinness Bread
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Ingredients
- 6 ½ cups All-Purpose Flour
- ½ cup Oats, plus a pinch for the topping
- 2 ½ Tablespoons Brown Sugar, packed
- 2 teaspoons Baking Soda
- ¼ cup butter, very cold
- 1 ¼ cup Buttermilk
- ¾ cup Milk (preferably whole milk)
- ¾ cup Molasses
- 1 bottle 11.2oz draught stout Guinness
Instructions
- Preheat oven to 350F and prepare two large bread loaf tins or three regular sized tins.
- Place all dry ingredients into a bowl and stir together.
- Using a dough blender, incorporate your butter to the dry ingredients. If you don’t have one, cut the butter into tiny cubes and use your fingers to squish the butter into the flour mixture. Do not overmix, we don’t want the butter to melt.
- Add the milk, buttermilk, molasses and Guinness.
- Mix to create a wet dough. It will be thick but wet.
- Add the dough evenly between your bread pans and bake for 45-50 minutes. Check your bread with a toothpick – stick a toothpick in the center of your bread, if it comes out clean, the bread is ready to pull out. If it comes out wet, cook for an additional 2 minutes at a time, until its ready.
- Leave bread in the bread tin for 10 minutes and then take out and put on a wire rack to cool
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