This bread was hard on the outside but very soft on the inside with a nice yeasty beer smell. I used a combination of dark (guinness) and light beer (Grolsch). I would make this bread again, because we really liked it. Serve warm, slathered with butter.

Guinness and Grolsch Ultimate Beer Bread

Difficulty: easy
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Ingredients

 500g (4 cups, 17.5oz, 1.1Ib) all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
240ml (1 cup) chilled lager beer (I use Grolsch from the Netherlands)
 240ml (1 cup) chilled stout beer (I use Guinness Draught Stout from Ireland)
1 tablespoon milk to brush the top before baking
1 tablespoon melted butter for brushing after baking (if you want a soft crust)

Instructions

Preheat the oven to 425ºF (200ºFC) ten minutes before using. Grease and line the bottom of a 9 x 5 inch (23 x 13cm) loaf pan with overhanging parchment.
Sift or whisk the flour, baking powder, sugar and salt into a bowl. Make a well in the centre.
Add both beers to the well and using a metal spoon, mix into a and thick sticky batter. Transfer the mixture into the prepared pan and brush the top with the tablespoon milk. Use a spoon to smoothen the top. Bake 45 minutes or until golden on top and a skewer inserted in the centre comes out clean.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Point to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 425°F (220°C) for 45 minutes.

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Step By Step Photos

Here are the bad guys I used for my bread….

Sift or whisk the flour, baking powder sugar and salt into a bowl. Make a well in the centre and add both beers to the well

and mix using a metal spoon mix into a and thick sticky batter.

Transfer the mixture into the prepared pan and brush the top with the tablespoon milk. Use a spoon to smoothen the top.

Bake 45 minutes or until golden on top and a skewer inserted in the centre comes out clean. If you want a soft crust, brush the hot bread with melted butter.