Olla-Podrida: Irish Guinness Brown Bread

Tuesday, March 6, 2018

Irish Guinness Brown Bread

It has been more than a decade since Jim and I were last in Ireland, but I remember it as though it was yesterday, including boarding a small plane in what appeared to be a sheep pasture. We had a marvelous time seeing the sights, and consuming a wide variety of foods. One thing I remember in particular, was the bread and butter. It seems that no one can do bread like the Irish. Slathered with a hefty portion of Irish butter it is this side of heaven.

Despite every effort, I have been unable to reproduce their wonderful brown bread, until now. Thanks to Ina Garten, delicious Irish-style Brown bread can be enjoyed at home, and trust me when I tell you that I have really been enjoying it, at absolutely every opportunity. Truth be told, it is so nostalgic and delicious that it is hard to stop.

Whether you’re planning an Irish dinner or not, you must try this delicious (and easy!) quick bread. It calls for no special equipment, just a couple of bowls and your hands for stirring.

Irish Guinness Brown Bread

From Cooking for Jeffrey by Ina Garten

1 cup quick-cooking oats (not instant), plus extra for sprinkling

2¼ cups whole wheat flour

¼ cup all-purpose flour

½ cup dark brown sugar, lightly packed

2¼ teaspoons baking soda

1 teaspoon baking powder

2 teaspoons kosher salt

1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature

1 cup buttermilk, shaken

5 tablespoons unsalted butter, melted, plus extra for brushing the pan

1 teaspoon pure vanilla extract

Salted butter, such as Irish Kerrygold

Preheat oven to 450° F.

In a large bowl, combine oats, flours, 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 × 5 × 2½-inch loaf pan with melted butter (I sprayed mine with Baker’s Joy and it worked perfectly.). 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° F, 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.