Chocolate Guinness Bread

Chocolate Guinness Bread


This direction comes from other tardy Xmas sharing from my fuss, a reference titled Hurried & Gradual Drop Cakes by Cathy General. And according to my fuss, she's had this cookbook forever, and she knew she would be gifting it to me formerly she saw how I lit up when she told me most it.



I idea that's a broadside essence of this blog; ever since began this distracted travel from lazy-foodie-turned-sorta-cook I've beautify so interested in "classic" recipes.

INGREDIENTS

CHOCOLATE GUINNESS BREAD


  •  1 1/2 cup all-purpose flour
  •  1/4 cup unsweetened cocoa powder
  •  1 tsp baking soda
  •  1/2 tsp salt
  •  1/4 tsp white pepper
  •  1/2 cup semi-sweet chocolate chips
  •  1/2 cup walnuts chopped
  •  1/2 cup unsalted butter softened
  •  1/2 cup brown sugar packed
  •  1 egg
  •  1 cup Guinness


BAILEYS GLAZE


  •  1 1/4 cup powdered sugar
  •  2 tbsp Baileys Irish Cream
  •  2 tsp half and half cream


INSTRUCTIONS

CHOCOLATE GUINNESS BREAD

1. Preheat oven to 350 degrees F. Spray a 9x5 pan with baking spray.

2. In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.

3. Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.

4. Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.

5. Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.

6. Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.

7. Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.

FOR THE BAILEYS GLAZE

1. In a small bowl, whisk together powdered sugar, Baileys, and cream.

2. If you'd like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you'd like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.

PUTTING IT ALL TOGETHER

1. Once bread has cooled, drizzle Baileys glaze on top of bread.

2. Bread can be stored in a sealed container and kept on the counter for up to 5 days.

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