Delicious and Easy Guinness Bread Recipe (2024)

FAQs

How do you make Guinness taste better? ›

Add some bubbles

And if you haven't got a house to remortgage to get some champagne, give the Poor Man's Black Velvet a try, and throw in some cider instead of champagne. You'll get a similar effect from the bubbles and no one will know otherwise.

Whisk up the beer a little to get rid of some of the carbonation. Make your dough but use lukewarm beer instead of water. Follow the same instructions on the bucket to turn your dough into a into Beer Bread dough.

*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.

Tapping into cooking opportunities

“For marinating, braising or stewing, use Guinness Extra Stout or Foreign Extra Stout because of the depth of flavor they provide. If you just want more of a hint of Guinness, use Guinness Draught.”

Isohumulones are the primary source of bitterness in Guinness and, generally speaking, in beers. The more humulone available during boiling, the more likely it is to isomerise and thus produce isohumulones.

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).

Strong flour is also commonly known as bread flour, and contains more gluten than the other types of flour. The gluten in the flour gives dough elasticity and allows it to rise with a good structure. Strong flour is best used for yeasted bakes and enriched doughs.

Varieties of Irish-style wholemeal flour

For example, King Arthur Baking Company sells a custom blend that's coarsely ground from red whole wheat. It was inspired by the whole grain flours used in traditional Irish baking and works for any recipe that requires wholemeal.

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.

The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. Foreign Extra Stout contains more carbon dioxide, causing a more acidic taste.

What is the difference between Guinness and Guinness Stout? ›

Unlike Guinness Draught, which has a standard alcohol content, the ABV of Guinness Extra Stout may vary depending on the region. In North America, most bottles have an ABV of 5.6%. This makes Guinness Extra Stout notably stronger. This beer is perfect if you want something more powerful to quench your thirst.

First, start with a clean, dry glass. 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.

“Steak and stout: a classic combination married together in a crumbly puff pastry pie.” “A bite of this sandwich followed by a sip of cold Guinness Draught – delicious!.” “A delicious grain-based salad like featuring barley, kale and halloumi.”

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.

Heat the Guinness and brown sugar in a sauce pan over medium heat. Stir continuously until sugar has dissolved and mixture has started to bubble. Reduce heat to low and allow mixture to simmer for about 45 minutes, stirring occasionally. Be patient -- it's so worth it!