Thursday, January 12, 2006

Guiness Bread

This recipe takes ispiration from a recipe of my friend Terry, which uses beer instead of water. My variation is in the type of beer, which in this case is Guinness, my personal queen of all! I am not crazy about beer really, but Guinness is the one I would choose if I really had to have one. I usually prefer wine you know, as it is not really in my culture to drink beer at all. This bread tastes a little bit of Guinnes then, also looks a bit dark inside and it's really good eaten with cheese and chutney. If you want something lighter, you can use a lager instead.

Ingredients: 350gr white flour, 1 Tbsp dry yeast, 1 tsp sugar, 250ml Guinness, 1 tsp salt, olive oil
Set the beer at room temperature. Sift the flour on your working surface and make a hole in the middle.
Add dry yeast, sugar and Guinness slowly. Work the dough for about 10 minutes, adding more beer until you get a smooth and soft ball.
Put the dough in a floured container, cover it with a clean cloth and leave it to leaven in a warm place for 1 hour or until it has doubled the size.
Preheat the oven at 180 C (350 F, 4 Gas Mark).
When the bread has leaven, work it again on your working surface to remove the air in the dough.
Lightly oil a round oven proof pan, put it the dough and cook for about 45 minutes or until golden brown and well cooked inside.
Cooking times may vary accordingly to the type of oven you have.
Let it cool well before cutting it.