Delicious and Easy Guinness Bread Recipe (2024)

FAQs

Can you use beer instead of water in bread dough? ›

You can easily replace the liquid in most bread recipes with beer. This can have a very pronounced effect on your final dough as there is a lot more chemical and biological fun happening in beer than there is in water. In my experience, the dough with beer will usually rise faster than a similar dough with water.

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.

Made with whole wheat flour, wheat germ, and rolled oats, this simple Irish brown bread comes together in no time and yields a hearty, super tasty loaf, perfect for toasting and slathering with butter and jam.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

Beer as a leavening agent

Beer contains yeast which can add to anything you are cooking that needs to rise. The carbonation in beer can also make baked goods light and fluffy. Beer bread is an obvious example of this, as well as pizza dough (check out my recipe for beer pizza dough that I shared here).

Your beer isn't cold yet! Well, don't worry, because when making our beer bread, you can use warm OR cold beer! When pouring the beer into the bowl with the mix, we recommend pouring slowly, so it doesn't over-bubble. The same goes for any carbonated beverage you use to make our Beer Bread Mix; cold or hot will work!

Don't Overmix. Overmixing the batter can cause the bread to turn out tough or crumbly. Stir gently and stop as soon as the flour disappears (and any mix-ins are incorporated).

Luckily, if you encounter this problem every time you break out the beer and the batter, there is an easy fix for your next loaf: Watch how much you're working it. Overworking the dough of your beer bread will affect the texture, causing it to turn from soft and chewy to tough and condensed.

What do Irish eat with Guinness? ›

Guinness is a hearty beer with notes of coffee and dark chocolate. It pairs well with soda bread, a staple in Ireland. Clavin said a classic cheese board is a good snack pairing, with strawberry preserves and sharp Irish cheddar, Gouda, Asiago or Pecorino Romano cheeses to contrast the sweetness of the beer.

It was for everyday use, and its distinctive soft, crumbly, dense texture results from the "soft" wheat that grows in the cool climate of Ireland, meaning that it doesn't have enough protein to form the gluten structure of yeast-raised breads. Hence the use of baking soda, originally potash, as a leavening agent.

It is actually Irish wheaten or “Brown Bread” that is the most popular and arguably the most delicious type of traditional Irish bread that exists. It's so common that you'll find brown bread in almost every home on the island and it's so versatile that it's offered with a range of menu items.

So… does beer hydrate you? Now that you know all the health benefits of beer, let's get back to the “no.” No, beer does not hydrate you. Indeed, it can be dangerous to drink beer, or any other beverage out under the sun, in hot weather or after playing active sports, not because it's beer, but because it is alcohol.

Yeast activity: Beer contains yeast, which can ferment the dough and help it rise. This can result in a softer, lighter texture compared to dough made with just water. Color: The beer can darken the dough, giving it a deeper golden color compared to dough made with just water.

Bread recipes call for yeast because carbon dioxide is the key ingredient needed to puff up the dough and make the bread fluffy. Since most beers still contain yeast cells at the end of the fermentation process, you can substitute a can of beer for yeast for a denser result.

This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process. After some time you should notice that the balloon starts to inflate and the yeast mixture turns frothy.