Last night I met a food blogger who cooks with alcohol, this morning I heard a podcast about using stout in recipes…
…it was a sign!
(Yes, I know it looks like balsamic vinegar. It’s not, people. It’s stout.)
This was previously thawed, leftover Murphy’s that I stored in an old salad dressing bottle after making chili a few weeks ago. Did a little research online, and apparently freezing beer won’t affect the recipe.
I already made beer bread, this time I tried a sweet version!
Combine flour, baking powder, salt, sugar, vanilla, chocolate chips (I used Enjoy Life Mega Chunks which are dairy/soy/nut-free)
The star ingredient:
No foaminess left. Sad.
Harder to come together too – had to get down and dirty with my hands this time
Pressed into a loaf pan. Said a prayer.
While that baked, I enjoyed breakfast and the latest NY Times Magazine
[ It's the "Food and Drink" issue - tons of great articles in there! ]
Back to baking – brushed the bread with coconut spread during the last 10 minutes
It came out looking (and smelling) spectacular!
Am particularly smitten with its chocolate-y heel…
…and this crater on the side:
Chocolate Beer Bread (adapted from Taylor Takes a Taste)
- 3 cups all purpose, unbleached flour
- 1.5 tsp salt
- 4.5 tsp baking powder
- 1/3 cup white sugar
- 1 cup vegan chocolate chips
- 1/2 tsp vanilla
- 12 ounces stout (Frozen/thawed and flat. Or not.)
- 1 TB Coconut Spread
Preheat oven to 375 degrees. In a large bowl, mix all the dry ingredients, then add the vanilla and stout. Use your hands to mix into a dough, then press into a parchment-lined loaf pan. Bake for 45 minutes, then brush with melted Coconut Spread and return to oven for another 10 minutes, until a knife inserted in the middle comes out clean.
Unfortunately, we all have to wait to find out how it tastes – I’m bringing the bread to a friend’s house tomorrow. (D’oh!)
P.S. – If you missed the post, I’m hosting a giveaway through Thursday for a Shabby Apple skirt
{ 27 comments… read them below or add one }
Wait…you can FREEZE BEER? My life = changed.
This looks sooooo delicious. I can’t wait to hear how it tastes!
That bread looks awesome, I love the chunky chocolate pieces. Thanks for the rec on the NY Times Magazine! I want a print version, I have issues with reading articles on screens, but at least it’s free online!
This is BRILLIANT! How have I never thought to add chocolate to beer bread? YUM!
This is so exciting because just Saturday we visited the Guinness Factory, and ate at one of the restaurants, Gilroy’s, where they featuredGuiness-marinated burgers and Vanilla-Guinness ice cream. (We also brought home Guinness Dark Chocolate.) I want to try your beer bread recipe–looks divine–thank goodness it doesn’t require a mixer because I blew ours somehow. Don’t know if the adapter was on converter when it should have been vice-versa.
i want to visit the guinness factory!!! and you guys too, of course
ooooooh that looks delish!
Hooray for more beer baking!! That looks awesome.
That looks seriously awesome. I love how much texture the top has!
Oh wow-I hate beer but I love beer bread, and chocolate makes my world go round. I think I need to try this one!
love the splendid table. i try to listen to her every wknd.
SHUT THE FRONT DOOR! Wait!!!!!!!!!!! gimme some of that first!
Yum.
Wow! That looks amazing! Yum
omg i want that right now!! it looks incredible. great job
oh my wow…..vegan chocolate beer bread? who woulda thought??
Looks delicious!
This is genius. Chocolate, beer and bread…the perfect combination.
Nice!!! I’ve made Guinness cupcakes, but this bread looks more like what I’d love, because I love bready goods. How can you resist until tmorrow? I wouldn’t be able to!
yummm those melty chips look sooooo delicious. I know you don’t drink, but there is this amazing beer called ‘Milk Stout’ by Left Hand Brewing Company….it is so good (and probably would rock this bread). It is so creamy that it reminds me of real guinness served in Ireland (which puts the kind in the states to shame)
whaaaaaaaaaaaaaaaaa! bookmarked!!!
ps got your email about the stevia. responding in 5
FYI I just found out murphy’s stout isn’t vegan! Sure you could use another type of beer though.
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That’s a really pretty honeydew! Oh, and the bread looks okay, too.
That looks so tasty – I want a non-beer version!
I’ve been obsessed with beer bread lately. The NY Times recipe called for a Stout and lots of sugar, but I adapted it for a salty version. I did learn – the hard way – that using a really hoppy, IPA-style beer makes the house reek and the bread taste like bad beer. Not fun, but an amusing learning experience!!
i”ve never baked with beer but this recipe looks really good and love the big chocolate chunks! i do however use tons of rum and bourbon when baking
That bread looks and sounds awesome!!! It is a combination of some of my very favourite things.
I am so thrilled to try this. I’m currently trying to develop several different beer bread recipes using local German Beers…. Will try this with one of the caramely dark beers you can get here. Yay! Thanks for sharing!
Enjoy! Lemme know how it turns out.