Stout Spice Bread Recipes

STOUT SPICE BREAD

Steps:

• Preheat oven to 350 degrees. Using a pastry brush, generously butter insides of four clean 19-ounce bean or soup cans.
• Sift together flour, baking soda, baking powder, salt, and spices; set aside. Put oil, molasses, brown sugar, eggs, yolk, zest, and stout in the bowl of an electric mixer fitted with the paddle; mix on medium-low speed. Reduce speed to low; gradually add flour mixture.
• Pour about 1 cup batter into each can (filling them no more than two-thirds full). Transfer to a baking sheet. Bake until a cake tester comes out clean and breads are pulling away from sides, about 50 minutes. Unmold; let cool on a wire rack. For a gift, return breads to cans. Dust with confectioners' sugar.

STOUT (BEER) BREAD

Steps:

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with non-stick.(butter flavored) spray.
• Into a large bowl sift together the flour, baking powder, salt and sugar.
• Slowly pour half of the beer into the flour mixture and stir (The pub cans of Guinness are larger than 12 ounces, but they have better carbonation, so use what you need and drink ;=) the rest.).
• Add the molasses and stir in the balance of the beer.
• Stir in optional craisins, dates, or nuts.
• NOTE: Stir just enough to blend in the flour but DO NOT over mix or you'll end up with a beer brick!
• Pour into the prepared loaf pan (no more than 2/3 full).
• Bake for 45 - 55 minutes or until toothpick comes out clean.
• Cool in pan for 5 minutes, and then turn it out onto a rack.
• Drizzle or brush the butter on the top of the bread.

TANYA'S JAMAICAN SPICE BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

THE MARROW'S GINGER STOUT CAKE

Steps:

• Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
• Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
• Sift together the flour, ground spices, pepper and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
• Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
• Carefully add the dry ingredients in two parts, mixing well in between each addition.
• Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.

GUINNESS STOUT GINGER CAKE

Steps:

• 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
• 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
• 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
• 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
• 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
• 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.