St Paddy’s Day calls for all things Irish, so we are whipping up a batch of Ina Garten’s delicious brown bread made with Guinness stout. You can eat this hearty bread with butter or any other spread you want. It’s from her cookbook, Cooking with Jeffrey, which is available now in our cookbook section. We’re also going to make a Honey Butter from Sally’s Baking Addiction. More sweetness is not absolutely necessary, but it’s oh-so-good!
1 C Quick Oats (not instant!) (+ extra for the top)
2¼ C Whole Wheat Flour
¼ C All Purpose Flour
½ C Dark Brown Sugar (packed)
2¼ teasp Baking Soda
2 teasp Kosher Salt
12 oz Guinness Stout, room temperature
1 C Buttermilk
5 Tbsp Unsalted Butter, melted (+ extra for brushing the pan)
1 teasp Vanilla
Preheat oven to 450°F.
Combine oats, flours, brown sugar, baking soda and salt and whisk together.
In a separate bowl, whisk together the stout, buttermilk, melted butter and vanilla.
Make a well in the center of the dry ingredients, and pour in the liquid.
Using your hand or a wooden spoon, stir the batter from the inside, gently mixing in the dry as you go until it is well combined. The batter will be loose like a cake batter rather than stiff like a bread dough.
Brush a 9×5” loaf pan with melted butter.
Pour in the batter and sprinkle the top with oats.
Put the bread into the hot oven and immediately turn the temp to 400°F.
Bake 45 minutes and test with a toothpick – it should come out clean, if not add another 2-3 minutes as needed.
Turn the bread out onto a cooling rack and cool completely before serving.
Sally’s Baking Addiction Honey Butter Spread
1 C Unsalted Butter (2 sticks) at room temperature*
? C Honey
3 T Powdered Sugar
¼ – ½ teasp Salt
Using a hand mixer or stand mixer, beat the butter until soft and smooth.
Beat in the remaining ingredients – starting with just ¼ teaspoon of salt. (Add more salt as needed for taste.) Beat ingredients until smooth and creamy.
Store tightly covered in the fridge for up to a week.
*If you only have salted butter, carry on! Just don’t add the salt, or add only a little after tasting.