Herbed Irish Ale Bread with Caraway and Herbs
Perfumed with caraway, dill, chives, black pepper and...a full bottle or can of Irish ale.
- MakesMakes one 9-inch loaf
- Cook Time1 hour
- Active time plus cooling20 minutes active, plus cooling
- 2
This quick, easy beer bread is savory with caraway, dill, chives, black pepper and a full bottle of Irish red ale, which lends the loaf yeasty notes and hints of butterscotch. Smithwick’s and Killian’s are commonly available brands in the U.S. If you like the coffee-like bittersweetness of stout, Guinness also works wonderfully. An electric spice grinder is the best way to coarsely grind the caraway; pulse the seeds a few times, but don’t pulverize them to a fine powder. If the butter for brushing the just-baked loaf solidifies upon standing, simply re-melt it a few minutes before removing the bread from the oven. Serve slices with corned beef and cabbage or slathered with softened butter.
Don’t whisk vigorously after adding the beer. Gentle mixing prevents excessive foaming as well as gluten development that toughens the bread. Don’t slice the bread while warm. Like all quick breads, this loaf slices more easily and cleanly after it has cooled to room temperature.
Step 1
Heat the oven to 375°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray. In a large bowl, whisk together both flours, the baking powder, baking soda, caraway, salt and pepper. Add the dill and chives, then toss until evenly distributed. In a small bowl, combine the honey and 57 grams (4 tablespoons) melted butter; whisk until well combined. Drizzle the mixture into the dry ingredients, then add the beer and, if using an 11.2-ounce bottle, add 1½ tablespoons water. Whisk gently just until evenly moistened; do not overmix. The batter will be thick.
Step 2
Scrape the batter into the prepared pan and smooth the surface. Brush the top with 14 grams (1 tablespoon) of the remaining melted butter. Bake until golden brown and a toothpick inserted at the center comes out clean, 40 to 45 minutes.
Step 3
Remove from the oven and immediately brush the top with the remaining 14 grams (1 tablespoon) melted butter. Cool in the pan for about 5 minutes, then invert onto a wire rack. Turn the loaf right side up and cool to room temperature, about 1½ hours.
