Tag: beer

Guinness Molasses Bread


Guinness Molasses Bread

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!

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F. Grease a 9″x 5″ loaf pan with butter.
  2. Put the flour, baking powder, salt and sugar into a large bowl and whisk to combine.
  3. 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.
  4. Mix until ingredients are just combined, but do not over stir.
  5. Pour/place into a greased loaf pan.
  6. Pour melted butter over mixture.
  7. 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.
  8. Remove from oven, let cool for about 5 minutes and take out of pan.
  9. Let cool for 15 more minutes, slice and serve.

Beer Bread

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 🙂

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Crock Pot Corned Beef and Cabbage


In honor of St. Patrick’s Day, I decided to go a little Irish and make some corned beef and cabbage. I never made it before, so was very anxious to see how it’d turn out and if I’d enjoy it. And WOW, did I!! Not only is this recipe super easy, but it is also truly delicious!

Ingredients

  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 5 cups water
  • 1 (4 lb.) corned beef brisket in spices or with spice packet
  • 6 ounces beer (you can omit this if desired)
  • 1/2 head cabbage, coarsely chopped
  • Garlic & pepper to taste

Directions

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.
  2. Pour the beer over the brisket, if using.
  3. Sprinkle on the spices from the packet (if included) , garlic and pepper, cover, and set the cooker on low.
  4. Cook the brisket for 7 hours.
  5. Stir in the cabbage and cook for 1 more hour.

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