{"id":5502,"date":"2017-03-09T09:04:32","date_gmt":"2017-03-09T17:04:32","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5502"},"modified":"2017-03-09T09:04:32","modified_gmt":"2017-03-09T17:04:32","slug":"guinness-bread-braids-sweet-or-savory","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5502","title":{"rendered":"Guinness Bread Braids – Sweet or Savory"},"content":{"rendered":"

\"\"I went all Irish on you with this\u00a0bread. 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.\u00a0I 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.<\/p>\n

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\u00a0microwave will revive any cinnamon roll\u00a0. . . or braid.)<\/p>\n

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Guinness Bread Braids – Sweet and Savory<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes two Celtic braids or one braided cinnamon ring.<\/div>\n
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Ingredients<\/div>\n