The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Guinness Stout Gingerbread

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Paddyscake's picture
Paddyscake

Guinness Stout Gingerbread

We spent yesterday taking our granddaughter Jewels to hear Mrs. Claus reading stories and her first visit with Santa. Being 17 months, she wasn't all that enthralled with the story time, but did enjoy marching around and having a great conversation with herself and whoever else wanted to listen. The babbling cracks me up, she is so expressive with her hands.


The holiday season brings those once a year baked goodies. I found a recipe for Guiness Stout Ginger Cake and wondered if it would be as wonderful as Qahtan's Guiness Stout Chocolate Cake. This bread is richly dark and the aroma is incredible. Tasting will have to wait until it has cooled. It has stout, molasses, fresh grated ginger, fresh grated nutmeg, cinnamon, cardomom, ground ginger, cloves.




Also baked off a couple loaves of sourdough English Muffin bread.




Would love to hear everyone's favorite once a year holiday bakes. I'll be baking off the requisite cranberry orange breads, our holiday fruitcake (this one is awesome, honest!) gingerbread popcorn and something new that you might suggest?

Comments

Paddyscake's picture
Paddyscake

Can you tell me why I'm getting the MS scripting (I don't know if that's the right term) I deleted most of it, But can't delete that first line.


TY, Betty

dstroy's picture
dstroy

I fixed it for you - copy-pasting from Word puts in all manner of extra garbage that does all sorts of gremlin activity in anything other than other Microsoft apps. You have to click the rich text editor and you'll find that the one line of funkiness is often as much as 3 pages of code junk they throw in. I usually paste into something simple like Notepad which doesnt throw all that stuff in for that reason. :)

Paddyscake's picture
Paddyscake

note pad from now on..TY..B

Susan's picture
Susan

Please don't fail to let us know.  It's bound to be wonderful, though, considering all the good stuff in it!


Susan from San Diego

inlovewbread's picture
inlovewbread

That bread looks delicious! Well done. I wonder if you'd be kind enough to share the recipe for the sourdough english muffin bread...is it just that you baked the dough in pans instead of shaping into muffins? Anyway, looks really good.


As for our favorite Christmas treats- I make Yulekage. I'm carrying on the tradition from my grandmother. I asked a question about it recently- found here. There's a picture of it there but I have made it since in smaller bread pans and it comes out a lot prettier. :-) If you like candied fruit it's a great treat. It's the best in the morning as toast. 


We also make candied orange peel dipped in chocolate :-) That's definitely a once-a-year make.


Happy Holidays to you.


ps- I really enjoy seeing your bakes. Especially your brotform-proofed loaves and scoring, they always come out so nice! 

Paddyscake's picture
Paddyscake

The recipe came from Mike's sourdough site. Tired tonight..will dig it out tomorrow. We love candied orange peel and ginger dipped in dark chocolate. I'll read the Yulekage recipe tomorrow..thanks!


Betty

Paddyscake's picture
Paddyscake

This comes from Mike Avery's site : http://www.sourdoughhome.com/sourdoughfasttrack4.html


Thank you for your kind words.  Hope you enjoy this as much as we do.


Betty

Paddyscake's picture
Paddyscake

Looks wonderful and so festive! Is it difficult to make the candied fruit? I'm sure it is 1000 times better than the stuff available in the stores!


Betty

dstroy's picture
dstroy

Looks good! I saw the local paper (Oregonian) ran a recipe on Ginger Guiness Stout chocolate cake last weekend that looked a lot like the one we've been doing.


As for other things to try, a few years ago, I made an Orange, Almond, and Olive Oil Cake which my parents have adopted as their annual holiday cake.

Paddyscake's picture
Paddyscake

no chocolate, though. OMG..your Orange, Almond Olive oil cake, I don't know how I missed that one!! Bookmarked and a Christmas treat for sure. Thanks Dorota!


Betty

LindyD's picture
LindyD

That's an incredible looking cake, Betty.  Is the recipe from Epicurious?

Paddyscake's picture
Paddyscake

I'll post it tomorrow..

Paddyscake's picture
Paddyscake

OMG..it is fabulous, and that was the overcooked end!!


Nite,


Betty

Marni's picture
Marni

The moistness of that cake is clear in the photos.  It looks so rich. 


We don't have any baking traditions, but Chanukah has oil as a centerpiece of the celebration, so doughnuts are traditional.  I tried them last year without great success, so I'll give it a try again this year.  Maybe two times will be the charm.  :)


Betty, I also enjoy your posts- your enthusiasm, and your bakes!


Marni


PS - I agree, baby babbling is adorable, all the inflections of the language are there, but not the words yet.

Paddyscake's picture
Paddyscake

for your kind words!


Betty

Marni's picture
Marni

I made the gingerbread this week - sooo good.  I posted my pics in my blog for my future reference. :) Thanks so much for the recipe!


Marni

Paddyscake's picture
Paddyscake

I found this in The Oregonian. It is from "The Last Course" by Claudia Fleming.


1 c Guinness stout
1 c molasses
1 1/2t baking soda
3 eggs
1/2 c granulated sugar
1/2 c packed dark brown sugar
3/4 c vegetable oil
2 c AP flour
2 T ground ginger powder
1 1/2 t baking powder
3/4 t cinnamon
1/4 t ground cloves
1/4 t freshly grated nutmeg
1/8 t ground cardamom
1 T freshly grated fresh ginger


Preheat oven to 350°. Butter a 9x5 loaf pan, line the bottom and sides with parchment and grease the parchment or butter and flour a 6 c bundt pan.


In a large saucepan over high heat, combine stout and molasses and bring to a boil Remove from heat and add the baking soda. Allow to sit until foam subsides.


In a bowl, mix eggs and both sugars. Mix in the oil.


In a large bowl whisk together flours, ground ginger,baking powder, cinnamon, cloves, nutmeg, cardamom.


Combine stout mix with the egg mix. Then whisk liquid into the flour mix, 1/2 at a time. Mix in the fresh ginger.


Pour batter into pan (it will be real liquidy, but not to worry). Bake for 1 hour. Do not open the oven until then, or the center may fall slightly. The center should spring back when gently pressed. Cool on a wire rack.


This is good stuff! Enjoy!


 


 


 


 

Judon's picture
Judon

to bringing this to my nephew on Christmas day - he is a Guiness fan and has flown to Ireland for a weekend just for a pint!!


 


Which AP flour do you use? Is the Guiness hard to measure since it's so foamy?


thanks, Judy

Paddyscake's picture
Paddyscake

I used Stone Buhr AP, which is from the northwest, Washington. I didn't find the Guiness hard to measure, at all. I used the bottled. I know they sell a canned "Draught" style, a nitro , which adds foam and kick.


When you pour, tilt the measuring cup and hold the bottle neck right on the lip of the cup. There shouldn't be excessive foaming.


Let us know how it goes..


Betty