Beer bread is a magical thing. It's basically flour, salt, baking powder, and beer. The combinations of how you can make it truly are endless. You can edit it to work with any beer or flavor, be sweet or savory, be a side dish or a breakfast or bread pudding (hint, hint).
Take this Guinness beer bread, for example. Just a few extras, and you have a unique and seriously delicious, quick bread. No yeast, no rising, just deliciousness.
If anyone is remembering my "low carb diet" right now... shut up.
The highlight of this bread is really the cinnamon browned butter BUT I forgot to photograph it. Ugh. Trust me though, it's the perfect thing to spread on a toasty piece of Guinness beer bread. I can't NOT tell you about it.
Cinnamon Browned butter
- 1 stick butter
- 1 tsp cinnamon
- 1 tbsp sugar
-In a small saucepan, melt the butter over medium-high heat until golden brown. Pay close attention that the butter does not burn!
-Let sit for 5 minutes, then add cinnamon and sugar. Mix well, and pour into a small jar.
-Let butter get to room temperature, shaking jar regularly so sediment does not sink to the bottom. To speed up the process, you can put the jar in the fridge or freezer, but the shaking will be more frequent.
Guinness Beer Bread
(Adapted from The Black Peppercorn)
- 3 cups all purpose flour
- 1/2 cup oats, plus more for sprinkling on top
- 2/3 cup brown sugar (I used coconut sugar)
- 1/4 tsp salt
- 3 tsp baking powder
- 1 bottle Guinness Stout (12 oz)
- 1/2 stick butter, melted
Preheat oven to 350 degrees. Grease a bread pan with butter.
Sift together all dry ingredients into a stand mixer.
Set the mixer on low speed and slowly pour in the Guinness, being careful it doesn't bubble over. Mix until just wet, do not over-mix.
Spoon batter into loaf pan. Pour melted butter on top, and sprinkle with oats.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.