I had some time today, and some left over Guinness in the fridge, so I thought I'd make some beer bread. When it comes to ease, you can't bake any easier than this! I had the ingredients sifted and mixed together and then added in the Guinness and took all of 10 minutes to get some nice batter.
I made some of the suggested changes and used 1/3 cup of sugar, and I made my own self-starting flour by adding a tsp powder and a half tsp salt for every cup of flour (so adding 3 tsp baking powder, 1.5tsp salt). I also let them sit while my oven preheated but there wasn't much rising (!!!). After about 50 minutes in the oven I melted some butter (half a stick) and then brushed it on the top and put the bread back in for another 5 minutes or so (I used different types of pans and wasn't keeping track of time at that point).
I have a lot of trouble with mixing ingredients "until moist" (which is what you do with beer breads), so I figured I might have overmixed this when I let it sit to rise a bit and it didn't. In fact, it didn't even rise much in the oven D: That said, the crust is delightfully crunchy and the insides are SO SOFT and spongy, it's really wonderful. I'm pretty sure overmixing and splitting the batter to let it rise a bit caused my problems. Even so, good recipe! I'm planning on trying it again with 4loko (goodness help me). Definitely would recommend it to others looking for a hearty, savory bread.
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I had some time today, and some left over Guinness in the fridge, so I thought I'd make some...