Irish Soda Beer Bread
- 1.5 c Flour (Plain)
- 1.5 c Flour (Wholemeal)
- 2 c pecans, chopped
- 1 T Sugar (Granulated)
- 1 T baking powder
- 1 t salt
- 12 oz Guinness
Heat oven to 375 F. Chop pecans and toast. Combine flours, sugar, salt, baking power, and toasted pecans in a large bowl. Slowly stir in beer and mix just until combined. “Batter” will be thick. Spread into a greased 8-inch loaf pan. Optional: brush with egg glaze. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature. Will keep for 1 to 2 days stored in a plastic bag or airtight container. May be frozen.
Rye Bread: If desired, replace the 3 cups of all-purpose flour with 1-1/2 cups all-purpose flour, 1 cup rye flour and 1/2 cup whole wheat flour.
Cheddar & Dill: Add 2 Tablespoons chopped fresh dill and finely grated sharp cheddar cheese to the basic mix.
Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.
Dill & Chive: Add 2 Tablespoons fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.
*SJ Note 24 July 2009: Definitely use Guinness; total flop without it. Try some of the variations next time!