Guinness always looks delicious. Dark and rich with a creamy head, it always looks like a refreshing and luxurious drink. Alas, I just don’t care for beer. (I know, whiskey and beer – am I sure that my heritage is Irish?) I like beer in cooking though; stews, bread, sauces.
Guinness has been around for about 250 years, so there are definitely folks that like this stout. For those beer aficionados, Guinness is a dry stout, made with roasted barley. The roasting gives it that wonderful dark color. For the rest of us teetotalers in the crowd, here is a way to raise a glass and give a cheer. Bet this would go well with some Irish Stew.
Guinness Beer Bread (as found at Cooking Light’s Forum)
“4 cups flour
2 tbsp baking powder
1 tsp salt
1/4 cup sugar
12 oz Guinness draught beer
2 eggs, slightly beaten
Preheat oven to 375 F. Sift together flour, powder, salt and sugar. (I combined well with wire whisk.) Add Guinness and eggs, and stir until batter is just blended.
Pour into greased 9x5x3 inch loaf pan and bake for around 70 minutes. Remove from pan and let cool.”