*Cheers* and Happy New Year!
Hello and Happy New Year everyone!
I thought it would be fun to open up a bottle of something bubbly (a bottle of Guinness) and bake a loaf
for New Year’s…started on New Year’s Eve, and baked on New Year’s Day :^)
Katie’s Stout and Flaxseed Bread (thanks to Andy for originally posting about this, and to Karin for the reminder):
Crisp crust, delightfully delicious flavor, rich and nutty. (Why did I wait so long to try making this?!)
Last October, I used Guinness beer in another bread, trying a recipe for Dark Malted Bread with Dried Fruit from Martha Rose Shulman’s book, Great Breads (this bread had a terrific depth of flavor from the Guinness barm (poolish) and blackstrap molasses). (Thanks to MC for posting about Martha Rose Shulman’s beautiful breadsticks, another reminder for me, of Ms. Shulman’s book I had been neglecting):
I adapted the formula, including a preferment:
One last bake with Guinness!: this cake, Sticky Toffee “Pudding” from Rose Levy Beranbaum’s Heavenly Cakes, also included Guinness beer. This cake was really delicious, with the Guinness-soaked dates and butterscotch toffee sauce :^)
(my apologies in advance…unfortunately I did not get permission to share the recipe but if this cake interests you I hope you can get access to the book):
Best wishes to everyone, for Happy Baking in 2012!
:^) from breadsong