Guinness Stout Bread

Hearty and rustic, yet surprisingly light (thanks to the addition of a full bottle of Guinness  Draught Stout), this bread will be the ideal accompaniment for your St. Patrick’s Day feast. Oats and whole wheat flour give the loaves a wonderful texture, molasses adds a slightly sweet back note, and the beer adds a rich, yeasty, complex flavor. I added chopped raisins to one loaf and loved the results, especially when the bread was toasted.

You can use any dark beer you want, of course. I just picked this because it screamed “St. Patrick’s Day” to me, and I was won over by the packaging that promised a hint of chocolate and coffee flavor. Sold!

I had to make a second batch to double-check my measurements. I always lose count when it comes to cups of flour and then I try to convince myself that I’m (pretty) sure it was three cups when it actually might have been four. But that would haunt me, so . . . I give in and make it again.

I hate to burst your bubble if you see me as some meticulous baker, but here is my actual plan of action for this recipe. Seriously, this is the way I work!

Obviously, I need someone to follow around after me, taking notes!

Anyhow, I’m glad I had to make another batch because I was inspired to make the dough balls into shamrocks, and . . . aren’t they nice? I also ran out of wheat flour (only had a cup) so used 1/2 cup of buckwheat flour, which made the dough a little darker and—according to my husband—even tastier. If you have some, you might want to try that!

Guinness Stout Bread
Print
Author:
Ingredients
  • 1 bottle (11.2 fl oz) dark beer (I used Guinness Draught Stout)
  • 4 tablespoons butter
  • ⅓ cup molasses
  • ½ cup very warm water
  • ½ teaspoon sugar
  • 1 package active-rise yeast
  • 1 cup oats (old-fashioned or quick)
  • 1½ cups whole wheat flour
  • 1½ teaspoons salt
  • 2½ - 3 cups white bread flour
  • ½ cup chopped raisins - optional
  • cornmeal - optional
Instructions
  1. In a small pan, combine the beer, butter, and molasses. Cook over low heat until the mixture is lukewarm and the butter is mostly melted.
  2. In a small bowl, combine the warm water, sugar, and yeast. Allow it to get bubbly - about 5 minutes.
  3. In a large bowl (a sturdy stand mixer with a dough hook is recommended) combine the beer mixture, yeast mixture, oats, wheat flour, and salt.
  4. Slowly add 2 cups of bread flour and mix well. Add as much remaining flour is needed until the dough comes cleanly away from the side of the bowl. Continue to knead by machine for 6 minutes (or drop onto a floured surface and knead by hand for 8 minutes), then place in a greased bowl. Cover with a towel or plastic wrap and allow the dough to rise until doubled - about 1 hour.
  5. Move dough to a lightly floured surface and divide into 2 pieces. Form into balls and place on a large baking sheet. If you are adding chopped raisins, knead into the dough before forming the balls. (Optional: sprinkle the baking sheet with cornmeal for a crunchy bottom crust.)
  6. Cover and allow to rise until double - about 1 hour.
  7. Heat oven to 375 F.
  8. Cut a large "X" in the top of each loaf and bake for approximately 30 minutes, or until the bread is a rich brown and the bottom sounds hollow when tapped. Move to a rack to cool. You can brush the top of each loaf with butter if you want them to have a sheen, and to soften the crust slightly.
  9. TO MAKE SHAMROCKS: Once the balls of dough are shaped, cut four 1½ - 2" slices at (picturing a clock) approximately 10:00, 2:00, 4:00, and 8:00. Make sure to leave the center intact. This creates three petals and a stem. Pull firmly down on the stem to stretch it out into the desired shape. Use your fingers to shape the petals and cut a shallow slice down the center of each to add shape. Bake as directed above.

Place dough in a greased bowl, cover, and let rise until doubled.

Divide dough into two pieces. Add chopped raisins if desired. (Totally optional.)

Place on a baking sheet. I like to dust mine with cornmeal for a crunchy bottom crust. (One is plain, one with raisins.) Let ’em rise until doubled, about 1 hour.

After loaves have doubled, cut a large ‘X’ on each and bake.

Baked. Brush the hot loaves with butter if you want them shiny, or prefer a softer crust.

IF YOU WANT TO CREATE SHAMROCKS:

Form the dough into two balls.

Cut 4 slits. (My cuts were a little wonky. Aim for 4:00 and 8:00 on the bottom and then stretch out the stem.)

Mold and shape the petals. Make a cut down the center of each to add shape.

Place on baking sheet and allow to rise until almost doubled, then bake!

FAQs:

Q: Does the house smell amazing while the bread bakes?
A: The house smells like a brewery! A fragrant brewery, but . . . pretty heady.

Q: I don’t like beer. Can I use wine instead?
A: Are you crazy? No! Go home.

Q: Can you give me a gluten-free, vegan, sugar-free version of this recipe?
A: Um. You haven’t been hanging out here very long, have you? I’m a Paula Deen type of baker. This is actually a healthy recipe for me; molasses instead of white sugar, less than a pound of butter, and some oats and wheat flour thrown in to impress you. You’re welcome!

Anyone else? No? Good.

I have a very elaborate recipe in the works. This was easy; the next one will be a lot more challenging. Bwa ha ha. Check back in a few days!

Lorinda

Guinness Bread Braids – Sweet or Savory

I went all Irish on you with this bread. It has both Guinness Stout beer AND potato in the dough. You won’t even taste the beer, but what a pillowy-soft dough it helped create. I made a savory Celtic braid by adding some Parmesan and garlic to the dough, and turned another batch into a braided cinnamon and sugar ring.

Both were light – surprisingly light – and tender. I will say, however, that this is a bread that is best eaten the day it’s made. On day two it was just a tiny bit chewy, though if it had been heated a little, I probably wouldn’t have noticed. This almost made me wish I hadn’t deep-sixed the microwave. (A pat of butter and a few seconds in a microwave will revive any cinnamon roll . . . or braid.)

Guinness Bread Braids - Sweet and Savory
Print
Author:
Makes two Celtic braids or one braided cinnamon ring.
Ingredients
  • 1¼ cups very warm water
  • 3½ teaspoons sugar, divided
  • 1 package active dry yeast
  • ½ cup Guinness Extra Stout beer
  • 1 tablespoon butter
  • ½ cup dry instant potatoes
  • 1 teaspoon salt (3/4 teaspoon if your instant potatoes contain salt)
  • 3½ cups all-purpose flour
  • VARIATIONS:
  • For Celtic Braid: ½ cup freshly grated Parmesan cheese and ¼ teaspoon garlic powder, if desired. 1 egg and 1 tablespoon water combined for egg wash.
  • For Cinnamon Ring: 2 tablespoons butter, 1 tablespoon cinnamon, ⅓ cup sugar, green candied cherries. Icing if desired.
Instructions
  1. In a large bowl, combine warm water and ½ teaspoon sugar. Add yeast and allow mixture to sit for at least 5 minutes, or until foamy.
  2. In a small saucepan on low heat, heat the beer and 1 tablespoon butter until beer is lukewarm. (It’s okay if the butter hasn’t melted completely.)
  3. To the yeast mixture, add warm beer mixture, instant potatoes, salt, flour, and 3 teaspoons sugar. (IF MAKING SAVORY BREAD, ADD PARMESAN AND GARLIC.) Mix well. If using a heavy stand mixer, let the mixer knead the dough for 5 minutes. (If kneading by hand, knead on generously floured surface for 7-8 minutes.) Dough will be very soft, slightly sticky, and may stick to the sides of the bowl a little. Cover the bowl with a towel and allow to rise until doubled, about 1 hour.
  4. FOR CELTIC BRAID: Cover large baking sheet with parchment. Punch down dough and divide dough into 4 pieces. (If dough is too sticky to work with, knead it a few times on a generously floured surface.) Working with 2 pieces at a time, roll each piece into a rope about 2 feet long. Follow photo instructions in post for making braid (or find a template online). Repeat with remaining 2 pieces. Place braids on prepared baking sheet and brush with egg wash. Cover loosely with towel, and allow to rise until doubled - about 1 hour.
  5. Heat oven to 375 F. Bake for about 25 minutes, or until rich golden brown. Cool on rack.
  6. FOR CINNAMON RING: Prepare two large baking sheets by covering with parchment. (One will be used to coat the bread ropes in butter and cinnamon, and the other will be used to bake the braid.)
  7. Punch down dough and divide into 3 equal pieces. Roll into ropes, each approximately 24 inches long.
  8. Melt butter and pour onto one of the prepared baking sheets. Combine cinnamon and ⅓ cup sugar in a small bowl.
  9. Roll ropes of dough in the melted butter and sprinkle with the cinnamon sugar mixture, rolling until completely coated.
  10. Pinch the three ropes together at the top. Lift onto clean baking sheet and braid. Tuck the ends under and pinch together where the ends meet.
  11. Cover braid loosely with clean towel and allow it to rise until almost doubled, about 1 hour. Decorate with green candied cherries, if desired.
  12. Heat oven to 375 F. and bake for 30 minutes, or until golden brown. Place baking sheet on cooling rack for 5 minutes, then slide braid and parchment onto rack to cool completely.
  13. Drizzle with icing if desired. To make a simple icing, combine ½ cup powdered sugar, 1-2 drops green food coloring, and 1 tablespoon milk or water.

Dough will be sticky. Don’t add extra flour yet – you can always work in a little more once it’s risen if necessary.

Rises like a champ! Wait ’til you feel this dough – it’s billowy and soft as a baby’s cheek.

Roll dough around in the flour. If it’s really sticky, knead it a few times to add a bit more flour and make it manageable.

Start by crossing the two ropes at the middle, like an “X”.

And then do this . . .

. . . then this.

It should finally look something like this.

Brush the braid with egg wash and bake!

If you’re making the cinnamon ring, it’s a little easier – just a simple braid:

For the cinnamon braid, begin with three long dough ropes.

Roll them in melted butter, then coat them with cinnamon and sugar.

Braid the sticky ropes on a clean piece of parchment. Tuck the ends under and pinch together to make a ring.

Risen and ready for the oven.

Warm and fragrant.

Oh, and if you want to go with the whole green thing, drizzle this puppy with some green icing. 

Serving it was kind of interesting. You can cut it in slices (the least messy option) or you can do what we did and just rip and tear. Licking your fingers is half the fun – no fork and knife for this gal.

Happy St. Patrick’s Day!

Lorinda