-4 teaspoons baking powder
-1/2 cup sugar
-pinch of salt
Then you mix them all together into a doughy lump, put into a greased bread pan, and bake at 350 degrees Farenheit for about an hour. It comes out like a slightly heavy, boozy bread. In other words, it’s delicious! (Don’t fear; that picture above is the raw dough… the finished bread looks a lot less dense and afterbirth-y)
I’m not sure why I’m compelled to do this, but I decided to write a bit about the bread I made last weekend. Maybe I’ll make it a regular feature of the blog, since I keep mixing up the recipe. In any case, this time I made some changes:
-I used Guinness. That was a good choice to make it darker, but it gave the final bread a bit of a bite that’s familiar to Guinness drinkers.
-I used less sugar, about 1/4 cup, and instead of sugar it was actually something called tapa de dulce. More or less, it’s like sugar cane that gets compressed and then ground. I think. They use it a lot here, and it’s sort of like brown sugar, but doesn’t really pack down as much. The end result is that you kinda get these little brown speckles in the finished bread. Kinda good.
So basically, when it gets all gooey and nasty like in the picture below, it’s ready to go. It’s one of the lowest-maintenance breads out there, so I’d advise you to give it a go!
What an anticlimactic ending.