Dogfish Head Chicory Stout Bread

Dogfish Head Chicory Stout Bread

There are plenty of quick beer bread recipes out there, but I've never had one as good as Chicory Stout Bread. The subtle nuances of chicory and coffee really come out in this bread. It is fantastic eaten fresh, and nearly as good the next day warm with some butter.
  • Prep: 15 min
  • Cook: 40-50 min
  • Total: About 1 hour
  • Yields 1 loaf
Dogfish Head Chicory Stout Bread
  • Preheat oven to 350°F. Grease a loaf pan well with butter.
  • 3 cups all-purpose flour
  • ½ cup white sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • Pour the flour, salt and sugar into a large bowl and whisk to combine.
  • 12 ounces of Dogfish Head Chicory Stout or Dogfish Head World Wide Stout (if you can bear to part with one)
  • Slowly pour the beer into the flour mixture.
  • ⅓ cup molasses
  • Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses.
  • Mix well, just to combine. Don't over work the batter but mix until there are no lumps.
  • Pour into the loaf pan to no more than ⅔ full.
  • Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you're done.
  • Let the loaf cool for 5 minutes.
  • Butter for greasing the pan and painting the top, about 3 tablespoons
  • Turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
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