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Saint Patrick’s Day’s Table

Saint Patrick’s Day may be a very happy one for the Irish this year, with the Ireland XV one (rugby) game away from a Six Nations Grand Slam! As I am not a sore loser, and I love good food, I may join in the craic! And with a glass of good Irish whisky and these few recipes, so can you! Cheers!

Breads, Loaves and Oatcakes

Stout Loaf

Dill Soda Bread

Cheddar and Ale Soda Bread

Donegal Oatcakes

Soda Bread II

Oatcakes

Breakfast

Boxty (Irish Potato Pancakes)

Tea

Maíre’s Potato Scones

Meat

Beer Battered Sausages

Dublin Coddle

Irish Beef and Vegetable Stew

Sides

Colcannon

Champ

Sweet and Alcoholic Drinks

Irish Hot Chocolate (Alcoholic)

Irish Coffee (Alcoholic)

love is stored in the loaf

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Stout Loaf

During the first lockdown, I baked a lot of bread, but often things I knew like Baguettes or Soda Bread. This time around, I’m trying new things. Our parents have returned to Laos, and Dad has left heaps of Guiness cans behind, which neither Jules nor I drink, so I’m using it for stews and for this delicious Stout Loaf, which definitely is a favourite of ours!

Ingredients (makes a loaf):

3 cups strong white flour

1 tablespoon caster sugar

1 level teaspoon active dry yeast

1 teaspoon salt

1 1/2 cup stout (like Guiness)

½ cup water

In a medium bowl, combine strong white flour, caster sugar, yeast and salt; making sure yeast and salt don’t touch at that stage.

Stir in stout gradually, stirring with a wooden spoon until a dough starts forming. Tip dough onto a very, very lightly floured surface, and knead for a good fifteen to twenty minutes, until dough is soft and elastic, and no longer sticky.

Pop dough into a lightly oiled bowl, and cover with cling film. Prove, for about 40 to 45 minutes, in a warm, draft-free place, until doubled in size.

Tip dough on the counter-top, and knead again, about five minutes. Shape into a round loaf and place onto a baking tray lined with baking paper. Sprinkle with flour. Prove again, for an hour.

Preheat oven to 220°C/430°F, placing an empty cake pan at the bottom of the oven.

Place baking tray in the middle of the hot oven.

Bake, at 220°C/430°F, for about 20 TO 25 minutes, until a lovely brown colour.

Remove from the oven, and let Stout Loaf cool at least slightly, before eating, with lashes of butter!

#Recipe #Food #Stout Loaf #Stout Loaf recipe #Bread #Bread recipe #Bread and Breadstick #Baking #Baking recipe #Strong White Flour #Yeast #Sugar #Caster Sugar #Salt #Stout #Guiness #Easy recipe #5 Ingredients or Less

Stout Loaf

Ingredients (makes a loaf):

3 cups strong white flour

1 tablespoon caster sugar

1 level teaspoon active dry yeast

1 teaspoon salt

1 1/2 cup stout (like Guiness)

½ cup water

In a medium bowl, combine strong white flour, caster sugar, yeast and salt; making sure yeast and salt don’t touch at that stage.

Pop dough into a lightly oiled bowl, and cover with cling film. Prove, for about 40 to 45 minutes, in a warm, draft-free place, until doubled in size.

Tip dough on the counter-top, and knead again, about five minutes. Shape into a round loaf and place onto a baking tray lined with baking paper. Sprinkle with flour. Prove again, for an hour.

Preheat oven to 220°C/430°F, placing an empty cake pan at the bottom of the oven.

Place baking tray in the middle of the hot oven.

Bake, at 220°C/430°F, for about 20 TO 25 minutes, until a lovely brown colour.

Remove from the oven, and let Stout Loaf cool at least slightly, before eating, with lashes of butter!

#stout loaf

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