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Stout bread

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Stout bread
Stout bread
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This delicious stout bread recipe swaps real ale with dark stout to make a thick and flavoursome bread that is soft and moreish with a dark undertone. A pinch of salt and a dash of stout like Guinness, turns this bread into a delicious loaf that is perfect for freezing or storing in an airtight container until needed. Serve with cooked beef, cheese and pickle for a proper filling.

Ingredients

  • 400g plain flour
  • 3tsp baking powder
  • 1tbsp caster sugar
  • 1tsp salt
  • 50g chilled butter, cubed
  • 370ml Stout such as Guinness or Murphys

This bread is great served slightly warm with creamed cheese

Method

  1. Preheat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Grease a baking sheet.
  2. In a food processor blitz the flour, baking powder, sugar, salt and butter until it resembles fine breadcrumbs
  3. Add the stout and blitz in short bursts until it comes together as a dough
  4. Turn out onto a clean, oiled surface and knead until its smooth
  5. The dough is very wet, so to avoid it sticking to your hands cover them with vegetable oil.
  6. Divide the dough into 4 balls and place each ball on the baking sheet
  7. Score the tops about 1cm deep in a cross. Dust to tops with flour and bake for 10 minutes.
  8. Reduce the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and bake for a further 4 minutes
  9. Remove from the oven and transfer to a wire rack to cool

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