Guinness Bread
You're gonna love how this Guinness Bread pairs New England's favorite cheese with Irish stout beer. It's an easy, no-knead recipe that's savory and perfect for a weekend bake. And for St. Patrick's Day celebrations!
Servings: 12 servings
Calories: 311kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced (about 1 cup of diced onion)
- 3½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ¼ teaspoon black pepper
- 2 large eggs
- 4 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 1 cup Guinness Extra Stout beer
- ½ cup sour cream
- 8 ounces extra sharp cheddar cheese, grated; divided (about 2½ cups of shredded cheese)
Instructions
Sauté the onions:
- Heat the 2 tablespoons vegetable oil in a skillet over medium heat. Add in the 1 medium yellow onion, finely diced. Stir and sauté the onions for about 10 minutes, until they're soft and beginning to brown.
- Take the pan off the heat and let them cool slightly. Hold the onions aside.
Mix the dry ingredients:
- Preheat the oven to 350°F. Grease the bottom and sides of a 9x5-inch loaf pan.
- Whisk together in a large bowl the 3½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon baking soda, and ¼ teaspoon black pepper. Set this aside.
Mix the wet ingredients:
- Whisk together the 2 large eggs and 4 tablespoons butter, melted in a separate, large bowl. Add in the 1 teaspoon Worcestershire sauce and 1 cup Guinness Extra Stout beer. Add the ½ cup sour cream and whisk it into the mixture until it's smooth. Stir in the sautéed onions.
- Once mixed the wet mixture may begin to form lumps—it's the sour cream reacting with the beer. Don't worry, it'll be fine. Just give it another stir.
Mix everything together:
- Pour the wet ingredients into the bowl with the dry ingredients; stir everything together. Fold in 2 cups of the shredded sharp cheddar cheese. The batter will be very thick.
- Spoon the batter into the prepared loaf pan and spread it in there evenly. Sprinkle the remaining ½ cup of shredded cheese over the top.
Bake:
- Slide the loaf pan into the oven. Bake it for 75 to 80 minutes, or until the loaf is baked through.
- (If the top is browning too fast, drape a piece of foil over the top.)
- You can test it with a skewer or butter knife inserted into the middle, which should come out with just a few wet crumbs. To be more accurate, use a digital thermometer: it should read 200° to 205°F at the center when finished baking.
Cool:
- Move the pan to a cooling rack; cool it for 10 minutes.
- Then, run a knife between the loaf and the sides of the pan to loosen it. Carefully turn the loaf out of the pan.
- Let the Guinness Bread cool completely—or at least until as much as possible—before slicing and serving.
- Any leftover Guinness Bread should be stored in an airtight container or resealable bag, either at room temperature or in the fridge. It'll keep for about 5 days.
Notes
- To be sure the bread is finished baking, use a digital thermometer to check the center of the loaf. It should be between 200° and 205°F.
Nutrition
Serving: 1slice | Calories: 311kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 416mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 2mg
