Jan wanted my Karl’s Guinness Beer Bread as her carbs for dinner tonight. Looking at the recipe I posted in December I realized I had made a significant change since that time. I found that instead of white sugar my orange infused sugar makes this bread even better. With the strong beer flavor you do not taste “orange,” but the orange zest in the sugar adds a depth that is nonpareil.
Karl’s Guinness Beer Bread II
3 ¾ cups bread flour
4 tsp. baking powder
1 tsp. salt
1/3 cup Karl’s Orange Infused Sugar
1 can Guinness (14.9 ounce)
3 Tbs. melted butter
1. Mix dry ingredients by sifting them together two or three times into a large bowl.
2. Make a well in the dry ingredients and add the beer all at once and with a few gentle strokes mix in the beer. The object is to get all of the dry ingredients moist without over working the dough. Do not spend more than a minute mixing the beer in.
3. Put the dough into a Pam-ed loaf pan and poke it into the corners.
4. Melt the butter and pour it over the mixture. Use a spatula to completely cover the dough.
5. Start heating the oven to 375° F and let the loaf rest for 10 minutes. This allows the liquid to completely moisten all of the flour and the baking powder to start creating the gas bubbles that will lift the loaf.
6. Bake 1 hour and 10 minutes.
7. Remove from pan and cool on a wire rack for at least 15 minutes.