Friday, April 10, 2015
Chocolate Stout Bread
Yes I realize St. Patrick's Day is long over but I also know that like me, many people have one lonely bottle of Guinness kicking around their fridge and maybe you want to do something other than drink it. Since chocolate and stout go so well together, and this is a great way to sneak alcohol into your breakfast (just kidding, it cooks off), this recipe is bound to make you happy. And hello it's super easy. This bread is perfectly tender and has a nice richness that brings out the beautiful chocolate flavors, totally enhanced by the stout. This bread is perfect for sharing,at brunch or as a snack. This bread has a nice cocoa flavor without being overtly sweet or screaming rich chocolate. Even Dave liked this bread, and he's usually not a fan of the chocolate breads, particularly in the morning. So I must have done something right here.
I've pretty much convinced myself that I'm going to make virtually all the breads from that little Food Network Magazine booklet, 50 Quick Breads. They are just so easy and every one of them, including this one, has been delicious. The minor adjustment I made to this recipe was to add a bit of espresso powder, which highlighted the stout and chocolate flavors even further. And since the batter requires minimal utensils and is very quick t make, you'll probably find yourself hoping there's another leftover bottle of stout kicking around the back of the fridge.
Chocolate Stout Bread
14 ounces stout beer, room temperature
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1 teaspoon espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
In a large bowl, whisk together stout, butter, eggs and vanilla. This will foam slightly so be sure to whisk through to combine everything.
In a medium bowl, combine flour, sugar, cocoa powder, chocolate chips, espresso powder, baking powder, salt and baking soda and whisk to combine.
Stir flour mixture into stout mixture until just combined.
Transfer batter to a lightly greased 8 x 4 loaf pan.
Bake at 350 degrees F for 60-70 minutes or until top is set and a tester inserted in the center comes out clean.
Remove from oven and cool in pan on wire rack for an hour. Then remove from pan and cool completely on wire rack before slicing and serving. Store wrapped in foil in a zip top bag.
Makes 1 loaf.
The Cookie Princess
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