IRISH GUINNESS BROWN BREAD #breakfast #brunch

This Irish Guinness Brown Bread is a brisk bread that simply should be mixed together and heated! Ideal for breakfast or serving close by stew!

Who are your cooking saints? As a self trained cook, I figured out how to cook from bunches of individuals, from my mother, loved ones, and obviously from a portion of the more acclaimed cooks that impacted such a significant number of us. Martha Stewart, Alton Brown and Ina Garten are a couple of the heavier impacts on my cooking style, and their plans are frequently the ones I go to when I need to discover some new information. That was the reason I was so eager to get my hands on Ina Garten's most recent cookbook "Cooking for Jeffrey".

Subsequent to flipping through the cookbook, I had a couple of plans I needed to attempt immediately. I was particularly amped up for the Irish Guinness Brown Bread, with St. Patrick's Day coming up! This formula is so speedy and simple. It doesn't create a conventional soft drink bread, however the surface is that of a fast bread – delicate and sodden.

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Ingredients

• 1 cup quick cooking oats not instant, plus more for sprinkling
• 2 ¼ cups whole wheat flour
• 1/4 cup all-purpose flour
• 1/2 cup brown sugar
• 2 ¼ teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 11-12 ounces Guinness beer 1 bottle,  room temperature
• 1 cup buttermilk
• 5 tablespoons unsalted butter melted, plus more for the pan
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 425°F and butter a 9 x 5 bread pan, set aside.
2. In one bowl, add the oats, whole wheat and all-purpose flours, brown sugar, baking soda, baking powder and salt. Whisk to combine.
3. In another bowl, add the beer, buttermilk, melted butter and vanilla.  Whisk to combine.
4. Add the wet ingredients to the dry ingredients, stir until fully mixed.  Batter will be wet.
5. Pour the batter into the prepared bread pan, sprinkle more oats on top.  Place in oven and then turn oven temperature down to 400°F. Bake for 45 minutes or until a toothpick comes out clean.
6. Remove bread from pan and allow to cool on a cooling rack completely before slicing. 

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