It’s a given: you can’t have Irish soda bread without Guinness. Along with incorporating the signature dry stout, this Apple Guinness Cheddar Soda Bread pairs the earthy tang of sharp Cheddar cheese with the tart crunch of Granny Smith apples.
Apple Guinness Cheddar Soda Bread
Makes 1 (10x5-inch) loaf
- ½ cup (110 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
- 1½ tablespoons (22.5 grams) apple cider vinegar
- 1¾ cups (324 grams) finely chopped Granny Smith apple
- 4 cups (500 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
- 2¼ teaspoons (11.25 grams) baking soda
- 1½ teaspoons (4.5 grams) kosher salt
- 1½ cups (150 grams) finely shredded sharp Cheddar cheese
- 1 cup (240 grams) Guinness beer
- ⅓ cup (76 grams) unsalted butter, melted
- ¼ cup (60 grams) whole buttermilk
- 2 teaspoons (4 grams) old-fashioned oats
- Preheat oven to 425°F (220°C). Spray a 10x5-inch loaf pan with baking spray with flour.
- In a medium bowl, whisk together 2 tablespoons (28 grams) brown sugar and vinegar. Stir in apple, and let stand for 5 minutes.
- In a large bowl, whisk together 4 cups (500 grams) flour, baking soda, salt, and remaining ½ cup (110 grams) brown sugar. Stir in apple mixture and cheese. Gradually add beer and melted butter. Stir in buttermilk just until dry ingredients are moistened. Gently knead dough 3 to 4 times until ingredients are combined.
- Shape into a log, and press into prepared pan. With a sharp knife, score a shallow line on top of dough. Sprinkle with oats and remaining 1 teaspoon (3 grams) flour.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes.