Stouty and Sweet Guinness and Treacle Bread

By Monica Shaw •


Ireland is well known for its soda bread but for this St. Patrick’s Day Monica wanted to make a bread that was a little different but still true to the Irish tradition. And what could be more inherently Irish than Guinness? 
 
 
This rustic quick bread couldn’t be simpler to make and comes together quickly simply by mixing self-raising flour with a bit of sugar, dark treacle, salt and of course, that frothy malty Guinness of deliciousness. 
 
The flavours that come through in this bread are definitively the stout and dark treacle, both of which combine to create a satisfying richness and the perfect treat for St. Patrick’s Day breakfast or perhaps afternoon tea (or afternoon Guinness if that’s the way you’re celebrating).
 
 
This bread is delicious straight out of the oven but even better the next day, toasted with a good slathering of butter - yet another food that the Irish excel at - and perhaps a little cinnamon and sugar if that’s your thing. 
 
This bread also happens to be egg-free (and if you substitute the butter with oil, dairy-free), making it a great St. Patrick’s Day option for those following special diets. 
 


Stouty and Sweet Guinness and Treacle Bread


 
Ingredients
 
3 cups self-raising flour
1/2 cup white sugar
1/3 cup dark treacle
1/8 tsp salt
12 ounces of Guinness or other stout beer (fresh out of the can - you don’t want to use stale, flat beer)
Butter

Method
 
1.  Preheat oven to 180°C / 350°F. Grease a 9x5-inch loaf tin with butter.

2.  In a large bowl, combine the flour, salt and sugar and whisk it all together.

3.  Slowly pour the Guinness into the flour mixture. Partially stir the beer into dry ingredients. When it’s about halfway mixed, add the molasses and mix well until just combined.

4.  Pour the mixture into the loaf pan. Put into the oven and bake for about 50 minutes (check the loaf at 40 minutes - when a toothpick inserted into the deepest part of the loaf comes out clean, it’s done).
 

5.  Let the loaf cool for about 5 minutes and then turn it out onto a rack to cook completely. Smear lots of butter on the top (it will melt as you go). 
 

Inspired?  For more delicious bread recipes visit Great British Chefs collection.
 

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Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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