Thursday, March 17, 2011

Guinness Bread

It was bloody late last night and I got it in my head that I needed to make some bread. Chris threw in Ong-Bak (which I highly recommend), and I went to town kneading the dough.

8+ cups flour , Wheat would be the best
1/2 c molasses dark
2 c guinness stout fresh and warm would be the best
1 c warm water
half a sick of butter
3 tsp sea salt
2+1 packets yeast (I threw an additional package of my beer yeast in but a third packet of active dry would do nicely.)

Take 4c flour and mix salt and yeast in nicely.
stir in the guinness, water, molasses, melted butter
The dough should be right sticky about now, start to combine the remainder of the flour slowly. Its a load easier to do this cup by cup as it won't get all over the place. (throw the oven on 400 while you're at it) Once you've combined the 8 cups of flour, throw it on your table covered in .5c flour and start the kneading. (start to sing Finnegan's wake, wild rover, the republic, drink some Guinness)
You'll kneed the dough until its thoroughly mixed and doesn't stick to the counter top, table or whatever you threw it on.
Grease a large bowl, throw the prepared dough in the bowl, coat with a bit more butter and throw the bowl contents into the oven for about 3 minutes,
Remove with hot pads, Place on top of the oven and cover with a damp towel. Turn off the oven, walk away and drink. In an hour return and your dough should be rather large. Punch the dough down, divide into three and place into three greased bread pans, you can wait another 20 minutes if you fancy with the bread covered with the damp cloth. If you are impatient that's fine too. set the oven to 375, once its heated place the bread in the oven. Make a couple slits in the top of the dough prior to placing it in the oven.
43 minutes later, remove the bread and cool
Enjoy with butter and more guinness

Cook Time 43 Minutes

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