Guinness Cheddar Bread: an experiment in baking

A wire cooling rack holds a loaf of rustic-looking Guinness cheddar bread with a single slice lying next to it.I’m not a baker. I’ve said this a few times, I think. But when I came across Miss…in the Kitchen’s Colby-Jack Beer Bread recipe, I knew I just had to give it a try. I had a leftover can of Guinness from making my Irish Guinness Beef Stew and plenty of cheddar, so I thought, “Why not??”

I had to make some substitutions based on the ones provided, as I did not have self-rising flour. And I didn’t use Colby-Jack cheese. I also found that the recipe, as-is, turned out a bit dry, so I added more liquid. I know that humidity levels and elevation can affect how a dough turns out, so I took a chance.

I will warn that if you try this recipe, start with the measurements from Miss…in the Kitchen’s site first. Then make adjustments as necessary. With my lack of baking skill, I don’t recommend starting from scratch based on my recipe, but you could use it as a secondary source to the original if you find it’s too dry.

With that said, here’s what I did… Continue reading

Irish Guinness Beef Stew – a recipe from memory

A bowl of Irish Guinness Beef StewI’ve been asked for this recipe a few times, especially as of today after I had taken a large crockpot-full into work for my lovely colleagues: my Irish Guinness Beef Stew. I apologize on the photo not being the best. It’s hard to make anything look good in a paper bowl under fluorescent lighting in an office. Hehe.

Now, I have to tell you, this is a recipe I’ve had running around in my head for quite some time, but it keeps evolving with every new technique I learn in the kitchen and every nifty pointer I learn from watching too-many-hours-to-count of Food Network programming.

With that in mind, I thought I’d share my most recent rendition, hoping to remember all the steps and ingredients I took/used this time around. (Bear with me!)  Continue reading