Delicious and Easy Guinness Bread Recipe (2024)

FAQs

How to 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.

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.

Hops is a plant (related to hemp), and is responsible for the bitterness of the beer. The more hops the more bitter the beer.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

Beer as a leavening agent

Beer contains yeast which can add to anything you are cooking that needs to rise. The carbonation in beer can also make baked goods light and fluffy. Beer bread is an obvious example of this, as well as pizza dough (check out my recipe for beer pizza dough that I shared here).

Of course, the final flavor depends a lot on the type of beer you choose to use. Some beers, such as IPAs, may give the bread a more bitter taste. What is this? I tend to stick with darker beers for a richer, less sour flavor.

Overworking the dough of your beer bread will affect the texture, causing it to turn from soft and chewy to tough and condensed.

Why is my beer bread tough? ›

There could be couple of reasons why your beer bread turned out tough. Too much flour can cause the bread to be too dense and hard. Another reason could be that you stirred the batter too much. Quick breads rely on the chemical reaction that occurs when baking powder is mixed with a liquid.

They guarantee that people can expect a pint of Guinness to be beautiful and fresh, whenever and wherever they choose to enjoy it. 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.

Air and light are the too biggest enemies to storing beer. If you can, store them somewhere that stays under 60-65 degrees. If not, they should be OK at normal room temp of around 70-72.

"” “Switch up your usual menu with something spicy & tangy, like these Guinness Coconut Curry Braised Short Ribs!” “A classic stew with a modern twist of salty and spicy bacon and jalapeño dumplings.” “Plenty of heat and spice to bring your tastebuds on a journey to the Caribbean.”

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.

THE ALL-IMPORTANT POUR

Pour the Guinness Draught into a glass tilted at 45 degrees, until it is three-quarters full. Allow the surge to settle before filling the glass completely to the top. Your perfect pint, complete with its creamy white head, just domed proud of the glass rim, is then ready to drink.