*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 [1], and to Karin for the reminder [2]):
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 [3], 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