Join! 12 weeks for $1

Irish Ale Bread with Caraway and Herbs

1 9-inch loaf

1 hour (20 minutes active) plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This quick and easy beer bread is perfumed with caraway, dill, chives, black pepper and... a full bottle or can of Irish ale, which lends the loaf yeasty, subtly sweet notes. 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. The butter for brushing the just-baked loaf will likely solidify 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.

1

9-inch loaf

Tip

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 it’s warm. Like all quick breads, this loaf slices more easily and cleanly at room temperature. Use a serrated knife and a sawing motion.

1 hour (20 minutes active)

plus cooling

Ingredients

  • 260

    grams (2 cups) all-purpose flour

  • 60

    grams (½ cup) cake flour

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Josephine T.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Catherine F.

I’d love to incorporate some stone ground whole wheat flour, ground oats or other whole grains, any thoughts on how to do that?

Lynn C.

Hi Catherine -

Whole grain flour has more protein in it so it soaks up more liquid than all-purpose flour. If you use too much without altering the other ingredients in the recipe, it can become dry and dense. Therefore, when substituting a whole grain flour, we always recommend starting with substituting only 50% whole wheat for the all-purpose flour to ensure the texture of the bread isn't compromised.

Best,
The Milk Street Team