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Happy St. Patrick’s Day!  And even though I’m not Irish, I plan on celebrating this food & drink filled day the traditional way, with lots of potatoes, fatty meats and beer laden goodies!  Heck, maybe I’ll even get a little short tempered and tell someone off for no reason..good times!  😉

What better way to start off this day O’ Food and Fun than with some beer bread?!  I mean bread is a typical breakfast item right? ..And well beer, it is St. Patty’s Day after all, we can pop a top as early as we bloody well want to!  🙂  To be honest, I’m not a huge beer fan, at least when it comes to drinking it, but I adore cooking and baking with it!  It transforms itself into this amazing deep flavor that adds tons of extra yummyness to so many varieties of food.

Just wait until you slice into this warm loaf of beer bread, it’s a treat for all of the senses!

This bread is the tastiest version of a Black & Tan Beer that I can imagine. It’s so hearty yet tender and the layers of the two beer flavors combined into the warm, fresh bread are beyond description!  And as if that’s not enough, you’ve got the Baileys Honey Cream that just sends you over the moon, and then back again for more!  🙂

If you’re not Irish, you will be after eating this bread..haha!  🙂

 

 

What you’ll need:

An Irish spirit  🙂

1/2 a bottle of  Guinness Black Lager

1/2 a bottle of  Harp Lager

2 1/2 Cups self-rising flour

1/2 Cup all purpose flour

1/4 Cup brown sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 Cup melted butter (or margarine)

2 medium bowls..one for the black dough & one for the tan dough 🙂

a 9×5 inch baking pan (a loaf pan)

For the Baileys Honey Cream:

1/4 Cup Baileys Irish Cream

1 tbsp. Honey

2 tbsp. Sweetened Condensed Milk

 

 

Directions:

Split this process into  2 bowls a ‘black’ bowl and a ‘tan’ bowl!

Into the “Black” bowl add:

1 1/4 Cups of the self-rising flour

1/4 Cup all purpose flour

1/8 Cup brown sugar

1/2 tsp. baking powder

a pinch of salt

1/2 the bottle of the Guinness Black Lager Beer

Mix it up until it’s all moistened and set aside

 

Into the “tan” bowl add:

1 1/4 Cups of the self-rising flour

1/4 Cup all purpose flour

1/8 Cup brown sugar

1/2 tsp. baking powder

a pinch of salt

1/2 the bottle of the Harp Lager

Mix it up until it’s all moistened and set aside

 

Spray the loaf pan with non-stick spray and add the “Black” bread dough evenly into the bottom

Then top that with the “Tan” layer of bread dough

 

Pour the melted butter evenly over the top of both layers before baking!

 

 

 

 

Bake it at 475 degrees for 45-50 minutes, or until a toothpick comes out clean!  While it’s baking mix together the best part Baileys Honey Cream.

You’ll know it’s ready when your kitchen smells like warm, nutty ale & the top of the bread is crunchy, beautiful and amazing!

When you slice into the fresh loaf you’ll see the black & tan layers and immediately want to ‘chug’ an entire piece..lol!  Serve this warm, and dripping in the Baileys Honey Cream!

O’Wow, O’Boy..O’Megosh, it’s O’Mazing!

Happy St. Patty’s Day! ~Enjoy!  🙂

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