I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Guinness and Oatmeal Quick Bread

Guinness and Oatmeal Quick Bread

It must have been close to St. Patrick’s Day. I had a six pack of Guinness on hand. Maybe I’d made some Guinness Glazed Irish Bacon or some Irish Rarebit. I love cooking with mallty stout, but I don’t particularly like drinking it straight, so I was looking for ways to use all those bottles. An Irish-inspired rustic loaf seemed the perfect thing. This bread has the lovely, dense texture of a traditional soda bread with the added tang from the Guinness. Oatmeal adds a lovely texture and richness. I like to let it cool just enough to slice easily, then spread it with lashings of Irish butter. Its also delicious toasted, or with a slice of good Irish cheddar cheese.

Guinness and Oatmeal Quick Bread
Yields 1
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Ingredients
  1. 2 cups whole wheat flour
  2. 1 cup old-fashioned oats
  3. ¼ cup light brown sugar
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 12-ounce bottle of Guinness stout
  8. 1 cup buttermilk
  9. ¼ cup butter, melted and cooled
Instructions
  1. Preheat the oven to 425°. Spray a 9 by 5 inch loaf pan with nonstick spray.
  2. Mix the flour, oatmeal, brown sugar, baking soda, baking powder and salt together in a large bowl. Stir with a fork to evenly distribute the ingredients. Mix the Guinness, buttermilk and butter together in a small bowl, then add to the dry ingredients. Stir just until everything is well mixed and there is no dry flour visible. Pour the batter into the prepared pan – it will be very wet.
  3. Bake the bread for 30 minutes at 425°, then reduce the temperature to 400° and cook for a further 30 minutes. Turn the loaf out onto a wire rack to cool.
  4. Serve with lots of butter!
The Runaway Spoon http://therunawayspoon.com/blog/

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