Recipe: Guinness Bread - Recette: Pain à la Guinness
Home-made bread is so much better than industrial bread that we rarely buy bread now - except when we are a bit lazy and don’t feel like spending 3 hours making it. However, this era is now over! We’ve just discovered a new bread recipe which takes only 10 minutes to make and 40 minutes to bake. Wonderful!
This recipe is in the book Best of British by Ed Baines. Not only is this cookbook very nice and well illustrated, it is also a really good source of true British recipes - which, as a Frenchwoman now living in England, I feel like I should learn. So this book contains several recipes of bread, including a recipe of beer bread. As it is the Irish week, I’ve got Guinness in the cupboard. Let’s go for Guinness bread then!
Guinness Bread
Makes 1 loaf - Ready in 1 hour
Ingredients
- 360g flour
- 350ml Guinness (I used canned)
- 55g brown sugar
- 8g baking powder
- 1 tsp salt
- 2 tbsp onion powder if you have (I didn’t have any so made the bread without it)
Preparation
Preheat the oven to 190°C / gas 5.
Sift the flour into a large bowl. Add the brown sugar, baking powder and salt. Make a well in the centre of the dry ingredients.
Slowly add the beer while mixing to form a dough. Stir well.
At this stage the recipe says to knead the dough on a lightly floured surface for 5 minutes. However, my dough was way too liquid to do so. I’m not sure whether it’s a mistake in the ingredient proportions or I did something wrong. I just poured the dough into a loaf tin and baked it for 50 minutes.
If your dough does resemble a real bread dough, then knead it for a few minutes. Then shape it into a loaf, pop it into a buttered loaf tin and make a slit along the top with a sharp knife. To finish, you can also brush some melted butter over the surface of the dough. Bake for 40-50 minutes.
Guinness Bread has a very special taste and we liked it! It’s not the kind of bread which would go with any dish though. I think next time I’ll use ale or even cider instead of stout… and let you know how it is!
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Pain à la Guinness
Pour 1 pain - Prêt en 1 heure
Ingrédients
- 360g farine
- 350ml Guinness
- 55g sucre blond
- 8g levure chimique
- 1 cc sel
Préparation
Préchauffez le four à 190°C.
Tamisez la farine dans une jatte. Ajoutez le sucre, la levure et le sel. Faites un puits au centre des ingrédients secs. Versez lentement la bière tout en mélangeant pour former une pâte.
A ce stade, la recette indique de pétrir la pâte pendant 5 minutes sur une surface légèrement farinée. Ceci dit, ma pâte était vraiment trop liquide pour que je puisse faire cela. J’ai donc simplement bien mélangée la pâte avec une cuillère en bois avant de la verser dans un moule (moule à cake) et de l’enfourner 40 à 50 minutes.
Si votre pâte à pain est d’une consistance “normale”, alors pétrissez-la pendant 5 minutes avant de la mettre dans un moule (ou pas). A l’aide d’un couteau, incisez la pâte dans le sens de la longueur. Puis saupoudrez de farine et enfournez 40-50 minutes.
Bon Appétit !
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Made this to go with roasted corned beef and fried cabbage. Measured all ingredients precisely. Thicker than you experienced but not enough to knead, so stirred aggressively for a few minutes. Perfect! Moist with great crumb. I look forward to trying again with other liquids. Thanks for the recipe!
You’re welcome Chris! I’m glad you liked it.
I don’t know why the dough is so liquid but the bread still turns out great so that’s ok.