A pack of Guinness beer inevitably found its way into my pantry the week before St. Patrick's Day. I'm not a great fan of drinking Guinness, but I do enjoy the novelty of baking and cooking with it. With a few hours of notice beforehand, I made cheddar beer bread to bring to a St. Patrick's Day dinner. The recipe is quick and easy, unique, and unusually dense. The loaf felt like a brick and had the moist, dense, chewy texture of banana bread. The Guinness flavor was evident but still subtle. The cheese gave it a great saltiness and crispiness at its edges.
Another great use for Guinness is in this lamb stew. :)
Guinness Cheddar Beer Bread
Adapted from theKitchn
Makes one 8 1/2-inch loaf
2 3/4 cups sifted all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle Guinness beer
1 1/2 cups grated cheddar cheese (about 6 ounces)
2 tablespoons dried dill
2 tablespoons butter, melted
- Preheat oven to 375F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter.
- In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Fold in 1 cup of the cheese and dill.
- Transfer the batter to prepared pan. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/2 cup of cheese over the top. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. Cool in the pan for 5 minutes.
- Turn out, slice, and serve warm.