I researched some breads and looked at the flours I had. I created this recipe from a conglomerate of blogs and books, taking into consideration the ingredients that were in my pantry and fridge.
The dough was a giveaway for how tasty this bread would turn out. Although it was darker in color than the final product, the dough was sweet and yeasty, without any yeast. The beer and the cheese added a unique depth that brought me to the pub from my kitchen.
The final bread should be on every table on St. Patrick’s Day. It has a thick rustic and buttery crust, with a soft and sweet center that tastes like whole grain. However, I used all-purpose flour, so I believe the Guinness beer added a yeasty taste.
Overall, let me just say that we ate five slices before the stew was even done.
Irish Cheddar Stout Bread Recipe
Makes 1 loaf
Ingredients
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups shredded sharp cheddar
• 12 ounces Guinness (or other stout beer)
• 1 Tablespoon butter
Method
1. Line a loaf pan with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Gently, toss the cheese into the flour mixture. Make sure that each strand is coated well.
4. Add the Guinness and stir until just combined. Double check that flour at the bottom of the bowl has been incorporated.
5. Pour the dough into the loaf pan and let it rest for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
6. Bake in the preheated oven for 45-50 minutes. Remove from the oven and rub the butter into the top crust. Bake for an additional 5 minutes.
7. Let the loaf stand for five minutes on a cooling rack. Then, pull the parchment paper up from the pan and allow the bread to cool completely.
