I decided on a whim yesterday, to try making beer bread after hearing my Mom rave about some she had made. I didn’t have her recipe so did a quick search online and found a simple one using regular (non self-rising) flour, which I have on hand. I realized I also had a can of Guinness draught in the fridge from a recipe I made a while back, so decided to look online again for bread recipes strictly using Guinness, and saw a couple with molasses. Mmmmm, molasses. I wasn’t entirely sure how this was going to turn out, and was prepared to toss it if it came out sub-par for my standards. Fortunately, it came out fabulous and tasted delicious!
- 3 cups flour, sifted
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 1 (12 oz.) can Guinness beer (I used draught)
- 1/3 cup molasses
- 1/4 cup butter, melted + more for greasing pan
- Preheat oven to 350°F. Grease a 9″x 5″ loaf pan with butter.
- Put the flour, baking powder, salt and sugar into a large bowl and whisk to combine.
- Slowly add the beer and stir until about halfway done (all the Guinness has been added, but it’s not totally mixed together), then add the molasses.
- Mix until ingredients are just combined, but do not over stir.
- Pour/place into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, but check at 50 minutes. Insert a toothpick into deepest part of bread, and if it comes out clean, it’s done. If not, put back in oven for additional 10 minutes.
- Remove from oven, let cool for about 5 minutes and take out of pan.
- Let cool for 15 more minutes, slice and serve.
Tips: It is VERY important to sift the flour. VERY. IMPORTANT. Do not skip this step. If you don’t have a sifter, then use a spoon to spoon the flour into a measuring cup. Do not level it off.
This recipe produces a hearty bread with a crunchy, buttery crust. If you prefer a softer crust, incorporate the melted butter into the mix instead of over it.
The Guinness “pub cans” are 16 oz. but have better carbonation, so measure out 12 oz. and discard the rest… or drink it 🙂