Stout Beer Bread Recipes

Steps:

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with non-stick.(butter flavored) spray.
• Into a large bowl sift together the flour, baking powder, salt and sugar.
• Slowly pour half of the beer into the flour mixture and stir (The pub cans of Guinness are larger than 12 ounces, but they have better carbonation, so use what you need and drink ;=) the rest.).
• Add the molasses and stir in the balance of the beer.
• Stir in optional craisins, dates, or nuts.
• NOTE: Stir just enough to blend in the flour but DO NOT over mix or you'll end up with a beer brick!
• Pour into the prepared loaf pan (no more than 2/3 full).
• Bake for 45 - 55 minutes or until toothpick comes out clean.
• Cool in pan for 5 minutes, and then turn it out onto a rack.
• Drizzle or brush the butter on the top of the bread.

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

Steps:

• Combine dry ingredients in a medium bowl; whisk gently till completely mixed. (Or if you're not a lazy cook like me, sift your dry ingredients together into the bowl--I prefer to whisk, however!).
• Add beer and stir with wooden spoon till flour is totally incorporated.
• Pour batter (it will be rather thick) into a well-greased bread pan.
• Bake at 375 deg. F. for an hour, or till loaf is nicely browned and tests done when tapped.
• Cool on wire rack slightly before serving. Will keep about a week wrapped up in the fridge.