Guinness Beer Bread

 This March has been so strange. I upped my training days at the gym to four nights a week. Unless I cook early, or use the crockpot, most of the cooking now is done by Keith and the boys. They are supporting my health journey like troopers and exploring their own new recipes along the way. 

Last week for St. Patrick's day, Keith made a Guinness stew with venison from Joe's deer he shot and butchered at Christmas. 

Joe wanted to bake some bread to go with the stew. We found a recipe for Guinnes Beer Bread, it looked simple, and since we had Guinnes in the house from making the stew,  he tried it. It was amazing!! It has a beautiful texture and a nice brown color. It uses oats and brown sugar so it has a a good amount of fiber and just a touch sweet. Highly recomended. It went great with the stew and was enjoyed again for breakfast.

Guinness Beer Bread

Ingredients:

3 cups flour

4 tsp baking powder

1/2 cup quick cooking oats (+ 1 tablespoon for topping)

2/3 cup brown sugar

1/2 tsp salt

12 oz Guinness

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl combine the flour, baking powder, 1/2 cup oats and salt. 

3. Slowly add the Guinness to the mix while stirring until just combined. 

4. Grease a loaf pan, pour batter into the pan, and sprinkle additional tablespoon of oats on top.

5. Bake for 45-50 minutes, or until a knife comes out clean from the middle of the loaf. 

6. Allow the bread to cool for 15 minutes in the loaf pan, then turn out and cool completely on a rack.