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Guinness Bread




Source of Recipe


� Conrad Gallagher�s New Irish Cooking: Recipes from Dublin�s Peacock Alley�


List of Ingredients




10 ounces whole wheat flour
21⁄2 - 3 ounces bread flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons Irish oatmeal
1 teaspoon brown sugar
2 tablespoons wheat bran
4 tablespoons molasses
2 tablespoons butter
1⁄2 cup Guinness beer
1 cup milk (scant)



Recipe



� Preheat oven to 325 F.

� Sift the flours, soda and salt in large mixing bowl. Add the oatmeal, sugar and bran and mix well.

� In small saucepan, gently heat together the molasses and butter. When the butter has melted, add the Guinness and milk. Stir well.

� Combine the flours and liquid mixtures. The dough will be quite wet. Pour into lightly greased loaf tin and bake for 11⁄2 hours.

� After an hour, if loaf is firm enough, remove from tin and place directly on rack in oven. This will ensure an even crust. However, watch that the bread doesn't brown too quickly due to the high sugar content. If this is happening, cover the loaf with tin foil.

� The loaf should not feel dense when cooked and should sound a little hollow when tapped underneath.

� Allow to cool slightly before slices. The bread tastes even better when left for 24 hours. If you are going to keep it overnight, do not slices until you are ready to serve.