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!

*If you don't have access to KA's whole meal Irish-style flour, you can substitute Whole wheat pastry flour. It will be finer, and the loaf a be a bit moister, but it is an adequate substitute.

You can easily replace the liquid in most bread recipes with beer. This can have a very pronounced effect on your final dough as there is a lot more chemical and biological fun happening in beer than there is in water. In my experience, the dough with beer will usually rise faster than a similar dough with water.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Barley (malt) are grains in which the starches and sugars are extracted. Yeast consumes those sugars and converts them into alcohol. Hops is a plant (related to hemp), and is responsible for the bitterness of the beer. The more hops the more bitter the beer.

There are both alcoholic and non-alcoholic drinks that you can mix with Guinness. Mix champagne for a bubbly finish, rum for a deep richness, or ginger beer for some spice.

Irish wholemeal flour is milled from lower protein soft winter wheat and contains less of the strength-forming elasticity found in all-purpose flour, bread flour, and other wheat flours (which are made with higher protein hard winter wheat).

Coconut flour

Coconut flour is made from dried coconut flesh. It has a soft texture and subtle flavour that works wonderfully in lots of sweet dishes. It contains no gluten, which means anyone who is avoiding gluten can safely use it as a substitute for regular flour.

whole wheat flour – this flour is what gives the bread that brown color, and dense, hearty texture that is so loved. The whole wheat flour lends a nice nutty taste to the bread too.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

Why does my homemade bread taste like beer? ›

The yeast converts the sugars in bread to create C02 that makes the bread rise, but it also creates some alcohol, just like in beer and wine fermentation. That flavor just means that the yeast has been given sufficient time to work. The alcohol evaporates at the temperatures that bread bakes.

Yes, milk will make your dough quite a bit softer. Also, if you use water to make your dough, you can do a long ferment with a small amount of yeast, but if you use milk, you probably wouldn't want to do that because the milk would sour. Try using both milk and water, in different combinations and see what you think.

Luckily, if you encounter this problem every time you break out the beer and the batter, there is an easy fix for your next loaf: Watch how much you're working it. Overworking the dough of your beer bread will affect the texture, causing it to turn from soft and chewy to tough and condensed.

Don't Overmix. Overmixing the batter can cause the bread to turn out tough or crumbly. Stir gently and stop as soon as the flour disappears (and any mix-ins are incorporated).

Your beer isn't cold yet! Well, don't worry, because when making our beer bread, you can use warm OR cold beer! When pouring the beer into the bowl with the mix, we recommend pouring slowly, so it doesn't over-bubble. The same goes for any carbonated beverage you use to make our Beer Bread Mix; cold or hot will work!

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've seen recipes that call for 1 – 2 ounces of Blackcurrant or one to two Tablespoons. This is not my taste. 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.

The Irish stout Guinness, Ms. Roarty says, should be served at precisely 42.8 degrees, according to the company's quality-control teams, but no warmer than 50 degrees. At a higher temperature, “the creamy tan head will turn yellow and flatten,” she says.