Guinness Meets Breakfast. Here's to your health!

In my search for a Guinness recipe, this hearty Guinness Breakfast Bread immediately struck a cord with me. I am notorious for skipping breakfast. It’s terrible and I know it’s unhealthy—although, what might be worse is the blatant hypocracy which I demonstrate each morning on my nutrition tirades. I nag every last member of my family to eat properly and shove fresh fruit and yogurt into their pockets and backpacks, if they don’t meet my somewhat-arbitrary-albeit-high-standards-of-breakfastitude.

After they rush out the door, I sit down to a cup of coffee and a Claritin-D. Yes, that is the sum total of my breakfast fare. It’s pitiful. Eventually, I knew this ruse would catch up to me. I figure it’s best to blow the lid off of my bad habit before my feet are held to the fire by one of the kids. It’s time to turn a new leaf, or in this case, pop the top off a beer and give Denny's a run for their money.

For most of life’s changes, I prefer to embark on them accompanied by an old friend (if at all possible). Guinness is a tried and true pal—both in the pub and in the kitchen. Baking bread for breakfast seems like the ideal situation—a humble hobby revamping a questionable practice.

This hearty, ever-so-slightly-bitter bread inspired a quick herbed-scrambled egg and a few sliced heirloom tomatoes. It was a breeze to throw together and I know my belly was grateful to be spared the allergy-med-special followed with a caffeine chaser (at least for one day).

Fair warning, it’s dense and rustic bread that, much like a Guinness, nearly constitutes a meal on its own. A slather of butter and glob of jam on a slice of this, and you’ll be full until lunchtime!

Note: The original recipe can be found at http://www.myfigsandcheese.com/2009/11/breakfast-guinness-bread.html. I made a few modifications, but not much. My dough was a bit loose, so I added more beer and I used a combination of white and wheat flour.

The usual beginnings—fresh yeast. 

Salty and sweet. What's not to like?

The bubbly brew.

She is gorgeous, huh? Dark and mysterious.

The dough is rustic and heavy.

Oats add a little texture to the surface. It looks lovely as well!

The final product. Ready for its final rise.

Breakfast with Guinness. I could become addicted to this.

Guinness Breakfast Bread (Adapted from MyFigsandCheese.com)

Ingredients: 

1 1/2 cups Guinness Beer bought to room temperature (or warmed in the microwave)

3 cups All-Purpose Flour

1 cup Whole Wheat Flour

1 teaspoon Salt

1 tablespoon Brown Sugar

2 1/4 teaspoons of yeast (or one packet)

Mix all of the dry ingredients together. Slowly add the warm beer until the dough becomes easy to handle. Knead for about 6-8 minutes. Form into a ball. Place in a buttered bowl and allow to rise for about an hour. Punch down dough and form a loaf. Place in well-buttered loaf pan and allow to rise again for another hour. Preheat the oven to 350 degrees. Bake for approximately 40 minutes or until loaf makes a hollow sound when tapped on the bottom.

Herb-Scrambled Eggs

Two eggs quickly beaten. Add a splash of milk and a tablespoon of herbs (whatever is on hand). I used parsley and basil. A hot pan coated with a little oil or butter...and scramble to your preferred done-ness. I like mine on the more creamy and tender side.