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Guinness Beer Bread in the Deep Covered Baker
Just In Time For St. Patrick’s Day
When I was growing up, my family always celebrated St. Patrick’s Day with the traditional dinner of corned beef, cabbage, carrots, onions, and all the fixings. One of those fixings included this easy-peasy Guinness Beer Bread. True, I started cooking at a very early age (the rumors of my cooking the entire Thanksgiving dinner at the tender age of 12 with just a stovetop & microwave at my disposal are very true…), but trust me when I tell you that making this bread is easy. And tasty.
Why Use A Mix?
Yes, there are plenty of “dump & go” beer bread mixes on the market. Heck, Pampered Chef makes a fantastic one! That said, 1) I’m all about living a well-rounded life, and 2) why get a premade mix when making it from scratch is this easy?
A Note About The Deep Covered Baker
Why do I make this bread in the Deep Covered Baker? Honestly, it has to do with baking on stoneware. There is just something so right about baking on stoneware. The bread takes on a texture that is truly unlike any other bread. Also, when bread is baked in the DCB with the lid on, heat radiates in it, almost like it’s in an old-fashioned brick oven. As Martha says, “It’s a good thing.”
I love hearing about it when you cook or bake one of my recipes! When you make this (and fall in love with how tasty it is!) be sure to post it on Facebook or Instagram with the hashtag #SipDashSavor!
Guinness Beer Bread
- 3 cups flour
- 1.5 Tbsp baking powder
- 1.5 tsp salt
- 1/4 cup dark brown sugar
- 12 ounces Guinness stout or any beer you like
- 1/4 cup butter melted
- Preheat oven to 350F. Spray the interior of your Deep Covered Baker lightly with cooking spray.
- Whisk flour, baking powder, salt, and brown sugar until no lumps remain. Stir in beer and melted butter.
- Spread batter in your prepared DCB. Cover, and bake for about one hour, or until a tester comes out clean.
- Serve warm or room temperature with butter.
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