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This is a great recipe! It has a fantastic flavor. I used 1/3 whole wheat and used the suggestions for using all purpose flour and adding the baking powder and salt separately. Worked like a charm! Also I had to use Guinness Draught Stout because everyone was sold out of most of the Guinness. Happy St. Patrick’s Day!
I love this bread – I use the draught pub cans (with a sip for me of course). If I wanted to make mini-loaves how many can I get out of this recipe? How many ounces of batter in each mini? How long would I have to bake them?
Thanks – these will make great Christmas gifts!
Hi, Stephen! I’m so glad that you enjoyed this recipe! I don’t have precise measurements for you for mini-loaves, but I’d fill your mini tins about 2/3 or 3/4 full. Bake at the same oven temp (350F), but start checking them after about 20 minutes. When a toothpick inserted in the middle comes out clean, the loaves are ready. Enjoy!
I have black strap molasses. Will that work?
Hi, Anastasia! Emma here, managing editor for Simply Recipes. Technically, you can substitute blackstrap for regular molasses and I think the recipe would work ok. However, blackstrap has a much darker and more bitter taste than regular molasses, so that will definitely affect the flavor. If you’ve used blackstrap in other baked recipes and like the flavor, then I think you’ll be fine using it here!
Just made this to go with our St Paddy’s day dinner tonight. I was going to sample just a little to see how it turned out, and I’ve eaten a 1/4 of the loaf already. Oops! So delicious!! Thanks for a fantastic and easy recipe!
I made this bread to take to a small get together with friends from work. Everyone just loved it! Definitely toasted and buttered is the best way to eat this wonderful bread! So simple to make too! Thanks for sharing this great recipe!
To be honest I did not care for it! but judging by my neighbors it is quite good as they polished it off fast!Thanks for the recipeI
Beer bread is my new favorite & can easily made gluten free using gf all purp flour, oat flour & a gf beer comes out FANTASTIC its very forgiving
I worked in Ireland for many years and an elderly lady gave me an amzing Irish Bread recipe, which turned out time after time perfect, then I moved house and lost it!!
Your recipe rings a lot of bells, especially the molasses, (vital ingredient) the only other thing I remebered was using strong high quailty brown flour, and fresh yeast as apposed to SR white flour.
Thank you for the recipe, and for filling my little cottage with that incredible smell of fresh bread and molasses
Martin Ilfracombe Devon UK
Does the butter need to be salted or unsalted? Guinness is the only beer I drink, so I am really looking forward to this bread. I used room-temperature beer the first time, next time I will use chilled.
I always use unsalted butter. Thanks for pointing that out, though, as it will make a difference in the bread. ~Hank
I made this recipe three times tonight! and followed the instructions. All of my ingredients were fresh and still it turned out gooey in the center. I threw out the first one and had the other two in the oven for well over an hour and a half! I’m not sure what happened..but it was definitely not as simple for me as it was for everyone else :(
I’ve tried this recipe twice–four times if you count that both were double batches. I’ve used self-rising white flour.
Both times, the ends of the loaf were great, but the center was doughy–as in undercooked to the point of not being edible.
It tastes great, by the way. In the second batch, I reduced the molasses, and it was less overpowering. I like it both ways, but if you don’t like molasses, the second batch would be more palatable.
I think next time, I’m going to try it as muffins. I’m also going to switch to whole wheat flour as an experiment, since I think it would probably work and I’m not supposed to eat refined white flours.
This was so delicious!
I appreciate the problem Europeans have in making such recipes. There is no molasses to buy in Europe, as is available in North America. People have no idea what molasses is… This also means that brown sugar here isn’t made with molasses, but is rather white sugar coloured with brown food dye. A big difference!!
Luckily for me, whenever I go home to Canada, I bring some molasses back with me to Germany!
Fantastic bread. Followed directions exactly and was very pleased :).
Europeans should use treacle. It’s basically the same thing. Asians should just caramelize their white sugar, the way they do in Vietnam. ~Hank
We loved this bread. It was easy to make and delicious. It makes a great gift as well!
When it calls for molasses do you mean blackstrap or a lighter version?
Either works. I like blackstrap. ~Hank
I am so disappointed with myself. I was excited to make this bread because of all the positive reviews, but mine turned out like a brick. Not light and fluffy at all. Gummy and chewy. I made an effort not to overmix, but it’s quite possible I did anyway.
I was also not into the flavor at all. I didn’t taste the Guinness. I’m going to say that I probably didn’t measure something correctly and that’s why everything went wrong. Maybe I’ll try again because these ingredients are delicious and they are supposed to play nice together!
Have you ever added currents or raisins to this bread? Maybe some caraway too? I love molasses and I love Guiny ~ cannot wait to make this bread!
Thinking of the flavors in this bread, currants (small raisins, really) would work well. Caraway would send it in a different direction, more savory. If you give it a go, let us know! ~ Hank
Could I do this in a muffin pan instead of a bread pan? I don’t have a bread pan and I am feeling a little adventurous…Should I lower the heat to keep them from drying out?
Hmmm… Never done that, but I imagine it would work. Maybe drop the temperature by 25 degrees? If any readers out there have a suggestion, I am all ears. ~Hank
I just made this bread and followed the recipe to a T. I didn’t have self rising flour so I used the baking soda and salt substitute.
My loaf didn’t rise almost at all and it turned out about 6 shades darker than the one featured in the picture. Also it was done in about 35 min. And yes the oven was at 350* F.
Can anyone please tell me what might have gone wrong? Thank you.
Hard to say, but best I can guess is that you might have had old baking soda, which goes bad in half a year or so. As for the extra brown, could be your choice of sugar, or that your oven is running hot. Sorry I can’t help you more. ~Hank
This is an incredible bread. We make it almost weekly in our house, and ALWAYS as a treat for guests.