Delicious and Easy Guinness Bread Recipe (2024)

FAQs

How do you make Guinness taste better? ›

Add some bubbles. If you want to pretend to be upper-class as well as Irish this Paddy's Day, get adding some champagne to the black stuff. This brilliant mix is known as a Black Velvet!

Beer is grain, yeast and water—it's liquid bread! —so it really compliments a loaf, and as a replacement for water, it adds something special to the most humble bake. It couldn't be simpler to try this out: just get your normal loaf recipe and change out beer for water, 1:1.

Use a plain, ultra light beer like Miller Light. (If you live in Wisconsin and want an upgrade, try New Glarus Spotted Cow.) Go Seasonal. Try making beer bread with pumpkin ale, a nutty brown winter ale, or even a hard cider.

Guinness: Newly Minted

A combination of stout beer and white crème de menthe, the two ingredients pair really well together to create a warm chocolatey character. The trick here is to use lots of ice and serve with a sprig of mint.

Guinness is a hearty beer with notes of coffee and dark chocolate. It pairs well with soda bread, a staple in Ireland. Clavin said a classic cheese board is a good snack pairing, with strawberry preserves and sharp Irish cheddar, Gouda, Asiago or Pecorino Romano cheeses to contrast the sweetness of the beer.

Using milk instead of water in your yeasted bread is an easy way to add a touch of sweetness, making it ideal for challah, dinner rolls, cinnamon rolls, and hot dog buns. Milk sugars not only add a hint of sweetness but also result in a softer, more uniform crumb and ensure a nicely browned crust.

You would enrich the dough with milk proteins and fat. You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread.

When you add beer to your bread mix, the beer's yeast content reacts with the baking powder and starches in the flour, causing the dough to rise and start to leaven. When you add the beer, you might notice the dough bubble and foam—that's the yeast working its magic!

Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.

A hoppy beer will result in an extremely bitter loaf of bread. That said, you do want the flavor of the beer to come through, so choosing something too light won't add much flavor either.

What is the best beer to bake with? ›

If you're new to baking with beer, porters and stouts are the best place to begin.

If enjoying Guinness at home the liquid stays fresh for up to 10 months after the production date printed on the base of the can.

Does Beer Go Bad In The Fridge? Yes, both opened and unopened beer can go bad in the fridge. In a refrigerator, an unopened bottle or can of beer can last up to two or three years. However, an opened bottle or can will generally only be good for a day before the oxidation destroys all the good flavors.

Some assume that the liquor kills the salmonella risks linked to raw eggs consumption. It may also be a revisited version of the classic raw egg+alcohol consumed across ages and cultures (and referred to as "Fallujah omelets" in the series Orange Is the New Black).

At the bar, Guinness should be poured into a glass tilted at 45 degrees until it's three-quarters full. Then your barkeep should let it sit for two minutes to settle before topping it off with the quintessential creamy white head. At home, let the can chill for at least three hours.

I think it's too sweet. Since I want the Guinness's flavor but not the bitterness, a few drops of Blackcurrant Syrup or Crème de Cassis works just fine for me. Girls like to drink it this way because it's sweeter.

Heat the Guinness and brown sugar in a sauce pan over medium heat. Stir continuously until sugar has dissolved and mixture has started to bubble. Reduce heat to low and allow mixture to simmer for about 45 minutes, stirring occasionally. Be patient -- it's so worth it!

Generally, light-body and low-alcohol beers (e.g., mass-market lagers, German pilsners and wheat beers) are best served cold, while full-body and high-alcohol beers are best served warmer (e.g., IPAs, Belgian ales and, in the case of Guinness, stouts).