easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Thursday, October 29, 2015

Guinness Beer Bread

I was making Crockpot Guinness Beef Stew and had a fair amount of beer leftover. I figured it wouldn't be the best idea to down the rest of the beer at 8 in the morning, so I decided to bake bread with it.  The bread was so easy, no rise time necessary!  You have fresh baked bread in about an hour, which is the best thing about beer bread.  Miss F was wary of the bread, but once she slathered it in butter, she was sold.  This recipe is adapted from The Black Peppercorn.
Guinness Bear Bread

3 cups flour
½ teaspoon salt
4 teaspoons baking powder
⅓ cup oats
⅔ cup dark brown sugar
12 ounces Guinness
1 tablespoon oats

Preheat the oven to 350 degrees. Grease a loaf pan and set aside. Whisk together the flour, salt, baking powder, 1/3 cup oats and brown sugar. Slowly beat in the Guinness, do not overmix the batter and make sure there aren’t any lumps. Pour the batter into the prepared pan and sprinkle the tablespoon of oats on top. Bake for 45 to 50 minutes, until an inserted toothpick comes out clean. Cool on a wire rack.
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