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Thursday, 14 March 2013
Irish Beer Bread (for St. Patrick's Day)

 

Irish Beer Bread


The date is nearly upon us...St. Patrick's Day!


You will likely cook and eat some favorite recipes that are inspired by the Irish saint's feast day.


Certainly all of us become a “little” Irish on March 17th and the enthusiasm for a Guinness and a bowl of Irish stew strikes.


Or maybe it's corned beef and cabbage or Shepherd's pie at your house.


Whatever your choice—here's an impossibly quick homemade bread recipe for you to bake . It matches up with anything you're serving


And I know, we all so rarely eat concentrated carbs anymore that this makes it an extra indulgence we can permit ourselves only on special occasions like “St. Patrick's Day.”


The following recipe makes 1 standard loaf. But another thought is to divide the bread into mini-loaves and give away some so your indulgence is constrained. That's what I've decided to do.


I am posting early so that you can be sure to look for Bread flour to have on hand. A wheat and barley combination is readily available as General Mills Better for Bread flour. Or --plan to stir in some whole wheat flour or even rye flour rather than using all white flour for more character .


Now look how easy this is:


Irish Beer Bread


Preheat oven to 350 degrees.


Prep a standard loaf pan or a tray for 8 mini-loaves with spray oil or shortening.


In a large mixing bowl combine:


3 cups of bread flour

1/3 cup honey (warm in microwave so it is pourable )

One 12oz bottle of dark beer (Guinness stout sounds good)



 

Mix the above 3 ingredients together, then put the batter into the prepped pans. If making mini loaves, divide dough evenly. Once in the loaf pans, gently press and distribute into the basic loaf shape because this thick dough needs a little nudge.


Optional rustic topping with a few flakes of rolled oats.


Before baking—in the mini-loaf pan.



 

 



Bake until browned and springs back when pressed.


During baking, not quite brown enough.


 


Bake about 30-35 minutes for mini-loaves, 55-60 minutes for a standard loaf.

Cool about 10 minutes. Then, using a butter knife or thin spatula, lift the firm loaf out of the pans. Should come out easily.



 


Ready to eat—pass the butter please.


Posted by Karen at 12:26 CDT
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