Quite some time ago I decided it would be a good idea for me to learn to bake bread. I certainly wasn’t a baker back then so can’t say I know why. Seems to me, the last time I looked there was plenty of the stuff on the shelves of my local grocer. Besides, nothing compares to walking into your local patisserie and getting accosted by the heavenly aromas of freshly baked bread wafting through the air. Hearty whole wheats, delectable sourdoughs, crusty baguettes and chewy ryes. The biggest problem is choosing which one to take home. Knowing all of this didn’t prevent me however, from enrolling in a “how to bake bread” course offered through my very favourite kitchen shop. It wasn’t a long course. Just three hours. So I was in no way under the misconception that I would become proficient at the task. What I did figure is that I would come home with enough enthusiasm to put together a loaf or two. Which, somehow, I never did. No fault of the course. It was fine and dandy. But I had a fear.
Yeast. I don’t know about you but there’s something about yeast that scares me. I’ve thought lots about this but it’s kinda hard to pinpoint. Perhaps it has to do with the fact that yeast needs to come alive in my kitchen. Not that I have never eaten anything that was once alive. The thing is, typically by the time I have to deal with it, it’s not. Yeast is a totally different story. Apparently it becomes my responsibility to activate it, at which point it will “start eating the sugar and fermenting into alcohol and carbon dioxide”*. I don’t know. It just seems a little creepy to have an organism that does that right before my very eyes. Which is why I hesitated to add bread to my baking repertoire. That is, until I discovered an alternative. And not such a bad one at that.
As I often do, I’ll digress for a moment. If you’ve been reading my blog(s) for some time, you already know quite a bit about me. What you may not know is, I don’t drink. Well perhaps I should be more precise. I don’t drink alcohol. No reason in particular. Certainly no moral imperative. I just don’t. Not that I never did. But I don’t now. Can’t say whether that’s good or bad but I do know one thing. The fact that I no longer imbibe has pretty much left me in the dark about spirits in general. Ask me to pick you up a good scotch at your own peril. I readily admit that I can’t tell the difference between whiskey and rye and as far as I’m concerned vodka and gin might as well be one in the same as they are both just clear liquids to me. Southern Comfort? Well I do know a little something about that but, from what I can recall, most of you don’t care. Nor, quite frankly, should you. When asked if I prefer white, red or rose I can confidently say all have caused me to have monumental headaches in the past so it’s all the same to me. And the last beer I had cost two bits and was delivered in a glass with a “fill line”.
But back to the issue at hand. I was pretty excited to find this recipe for Cheddar and Chive Guinness Bread. For some reason it was remarkably comforting for me to know that whatever needed to happen to the yeast had already been accomplished in the making of the beer. My problem? Finding a Guinness. Now I’m guessing you know this, but the world of beer has expanded exponentially since the last time I found myself picking up a two-four (linked provided for my American friends). To say I was taken aback during my first foray into my local purveyor of spirits would be an understatement! Who knew? Well you did but I did not and so it was that I found myself back on the sidewalk empty handed having been utterly confused by the enormous selection of ales. Pale, IPA, Stouts, Crafts, Canadian, German, Irish. How the heck was I supposed to find a Guinness amongst all of those bottles and cans? To make what is already a long story shorter, suffice to say I enlisted my trusty partner to go in and find me a Guinness. Any Guinness. After all. I wasn’t going to drink it. I was finally going to make bread.
Bottom line. I know. It’s no sour dough, but it is a bread. And for a non-baker like me, a pretty good one at that. No kneading. No proofing. No waiting. Just throw everything in a bowl, mix it up and toss it (carefully) in the oven. With very little effort it can be on your table, in all it’s cheesy glory, in a little over an hour. Best of all, you don’t have to make anything come alive.
Cheddar and Chive Guinness Bread
The Recipe: Prep time undisclosed
Me: Prep time: 31 minutes; Cook time: 41 minutes
Favourite thing about the recipe: No yeast!
Least favourite thing: Finding a Guinness
Lesson Learned: Even someone like me, who is definitely not a baker, can bake bread