B-Flat Beer Bread

The recipe is breathtakingly fundamental, and the results are consistently satisfying. The bread is light, even-textured, slightly sour, fragrant, and a bit crumbly with a nice crust. Lightly mix three cups of self-rising flour, a tablespoon of sugar, and a 12-ounce can of beer. I used Miller Lite (I think). The dough should be a little lumpy and sticky. Pour into a well-greased loaf pan lined with parchment paper and bake at 350 in a pre-heated oven for 90 minutes. It should thump hollow.  Brush with melted butter while warm.

Guinness Stout Brownies

You’ll often find recipes using an alcoholic beverage, particularly wine, of course, but also rum, bourbon, and beer. While some teetotalers recoil at making such recipes, if the dish is heated to anywhere near the boiling point, the alcohol evaporates, leaving only the flavor of the beverage. To concentrate the flavor of the beer in this recipe, some people will actually take an entire bottle of Guinness and boil it down to the 12 ounces called for here for more intensity, but that’s just an option.

4 eggs
3⁄4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3⁄4 cup all-purpose flour
3⁄4 cup cocoa
1 1⁄4 cups Guinness stout

Preheat the oven to 375 degrees and butter an 8-inch-square pan. Combine the eggs and sugar, beat with an electric mixer until light and fluffy. Melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. I do this is in a glass bowl the microwave. Beat into the egg mixture. Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness, which should be at room temperature. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Cool on a wire rack before slicing. You can dust this with confectioner’s sugar, if you like, and you can also add a half cup chopped nuts; pistachios would be appropriate.