Stout Beer Bread Recipes

IRISH GUINNESS BROWN BREAD

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

GUINNESS BEER BREAD

Steps:

• Preheat oven to 375F degrees.
• Sift together flour, baking powder, salt and sugar.
• Add Guinness and eggs; stir just until blended.
• Pour into greased 9x5x3 loaf pan.
• Bake at 375F for approximately 70 minutes.
• Remove from pan and cool on wire rack.

GUINNESS® BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan.
• Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
• Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

STOUT (BEER) BREAD

Steps:

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with non-stick.(butter flavored) spray.
• Into a large bowl sift together the flour, baking powder, salt and sugar.
• Slowly pour half of the beer into the flour mixture and stir (The pub cans of Guinness are larger than 12 ounces, but they have better carbonation, so use what you need and drink ;=) the rest.).
• Add the molasses and stir in the balance of the beer.
• Stir in optional craisins, dates, or nuts.
• NOTE: Stir just enough to blend in the flour but DO NOT over mix or you'll end up with a beer brick!
• Pour into the prepared loaf pan (no more than 2/3 full).
• Bake for 45 - 55 minutes or until toothpick comes out clean.
• Cool in pan for 5 minutes, and then turn it out onto a rack.
• Drizzle or brush the butter on the top of the bread.

SOURDOUGH BEER BREAD RECIPE

Steps:

• Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation.
• Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours.
• Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth.
• Cover mixing bowl and let sit for approximately 1 hour. Then fold the dough 8 times (8 single folds).
• Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically).
• Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
• After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
• With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
• Turn oven temperature down to 450F and bake for 10 minutes.
• Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
• Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.