Homemade bread infused with Irish Ale

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Twist on a traditional bread recipe a marriage of flavours

Mixed with Smithwick’s premium Irish Ale, this molasses bread makes a hearty snack that goes well with everything from butter to raspberry jam.

This recipe, originally found in “Company’s Coming: Greatest Hits” has been tweaked and became a family favourite.

Ingredients

• 3 cups of whole wheat flour
• 1/4 cup of whole wheat flour for kneading
• 1 tsp. of baking powder
• 1/2 tsp. of baking soda
• 1/2 tsp. of Celtic sea salt
• 2 tbsp. of fancy molasses
• 1 bottle of light ale beer; dark stout can be used for a stronger taste
• 1 tsp. of butter, softened

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large mixing bowl, mix 3 cups of flour, baking powder, baking soda and salt.
3. Add molasses and room temperature beer, still to moisten. The dough will be sticky. Sprinkle flour around the dough and knead until extra flour is absorbed. Place into a greased, eight-inch pan. Using a sharp knife, slice 1/2 inch lines into the dough, make at least 6 slices.
4. Bake for 40 minutes or until bread no longer sticks to the pan.
5. Let the bread cool for five minutes before brushing the softened butter.
6. Enjoy.

   hcawsey@cjournal.ca

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