Fresh, HOT, Yeasty Bread - Guinness in a Loaf

Hot, Crusty Guinness Stout Bread. Positively STEEMY

I couldn't wait to get into the kitchen and up to my elbows in dough. HLB (husband-like being) had read my piece about creators a couple of days ago an said, "THERE'S GOING TO BE BREAD?!?!?"

OK, he wasn’t nearly so shouty, but the man was excited. But he loves when I bake – and he also really likes dark beer… the kind where it feels like you drank a loaf of bread.

So, when I thought about what kind of bread to bake, it was an easy decision.

Guinness Beer Bread

Pictures first, so you can drool a little. Don’t worry – the recipe is coming afterward, and it’s SO easy that even if you’ve never made bread before, you’ll amaze yourself.

Makes one large loaf – takes about four hours total (mostly waiting!).

Here’s What You Need:
1 packet of yeast (about 2 tsp.)
about 5 cups of flour
½ cup of warm water
1 bottle of Guinness
1 ½ tsp. salt
2 Tbsp. corn meal (optional)

Here’s What You Do:

Combine the yeast, a cup of flour, and the warm water in a big bowl.

Cover the bowl and let it sit in a sunny spot of your kitchen for 30 minutes.

Pour the beer into the mixture. Add 4 cups of flour and the salt. Mix until you’ve got a thick dough. It’ll be sticky.

Heap it in the middle of your bowl. Cover with a kitchen towel and let it sit for a couple of hours until doubled.

Prepare a countertop or parchment paper with a thick dusting of flour.

Scrape the dough out of the bowl and onto the flour. You don’t need to knead – just make a round loaf. Flip the loaf to coat with flour.

Prepare your baking sheet (I used a stone) by dusting with cornmeal (optional).

Transfer the loaf onto the baking sheet. Cover with the towel, and let it sit for about 40 minutes until doubled again.

Preheat your oven to 425 (F) (220 C) so it’s ready when your loaf is ready. You can experiment with adding a pan of water on the lower rack – I like what it does to the texture.

Put your loaf into the oven and bake for 30-40 minutes (watch at the end to pull it out when you like how the crust looks). Shake the excess flour off, then enjoy.

Oh, and hide it from your dogs if they’re guilty of counter surfing. Ask me how I know this.