Well, that's a little extreme. Although at one point I convinced myself that I had pneumonia. And then later on I convinced myself I had meningitis. I didn't Google my symptoms because I didn't want to freak myself out.
I eventually got better just in time to go back to work. Blech.
And even though it looks like THIS outside.....
The calendar still says it's "Fall" so I can still post Fall Maple Mania recipes!
On with the show....
My Aunty Linda and Edward came to visit me!
Well - not really to visit ME, they came for an anniversary party and I just happened to be the icing on the cake and they stayed with me for a couple of nights.
Free lodging and all that.
For me, Guinness beer is synonymous with Aunty Linda and Edward. Not only because Edward LIKES Guinness beer, but also because their crazy little dog's name is Guinness.
And when I stumbled across this Maple Stout Bread from Girl Versus Dough I figured I could kill two birds with one stone.
Here's what you'll need to make this.
Make sure you butter and flour a 9 x 5 inch loaf pan.
Start out by whisking together the flour, baking soda, baking powder, and salt.
Then beat together brown sugar and butter until combined.
Add the eggs one at a time.
Then add vanilla to the beaten mixture.
In a separate bowl, mix together the beer, sour cream, and maple syrup.
Add one third of the flour to the butter mixture. Then half of the beer mixture. Another third of the flour, the rest of the beer, and then the last bit of the flour.
Pour into the pan that was buttered and floured.
Bake for 45 - 50 minutes. Mine wasn't ready at 45 minutes and I think I left it in the oven for another 10....
Let cool in the pan for about 10 minutes and then remove from pan and let cool completely on a wire rack.
While the loaf is cooling, make a glaze with maple syrup, icing sugar, and milk.
I thought this would be thick enough as written, but I actually ended up adding way more icing sugar to make it to the consistency I wanted. Then I added TOO much and had to add a little maple syrup to thin it out.
Once it's the consistency I wanted I poured it over the loaf. With a bit of parchment to catch the excess - which I went ahead and poured back on top of the loaf.
And then I left it to sit to firm up.
The flavour of this bread-cake was, what I could only describe as, deep and sultry. It was completely decadent, moist and tender. The taste of the beer was definitely there, and it had undertones of maple.
It was a completely divine, easy bread-cake that I would serve at morning coffee, afternoon tea, or as an after-dinner treat.
And, if you'll pardon me - I need to run off and add this to my personal files immediately.
This is the Cane girl - signing off.
Maple Stout Bread
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temperature
3/4 cup packed light brown sugar
1/2 teaspoon vanilla
1/2 cup stout beer (like Guinness)
1/2 cup sour cream
5 Tablespoons maple syrup, divided
1/3 cup icing sugar
2 Tablespoons milk
- Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, whisk together the beer, sour cream, and 4 tablespoons of maple syrup until smooth.
- In the bowl of a stand mixer, beat the brown sugar and butter until smooth and combined.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla.
- Add one third of the flour mixture to the butter mixture in the stand mixer.
- Add one half of the beer mixture.
- Add another third of the flour mixture to the bowl of the stand mixer.
- Add the remaining beer to the bowl of the stand mixer.
- Add the rest of the flour mixture and stir until fully combined.
- Pour the batter into the loaf pan and smooth out the top.
- Bake in the preheated oven for 45 - 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf and cool in the pan for 10 minutes. Then turn the loaf out onto a cooling rack and cool completely.
- To make the glaze: stir together 1 tablespoon maple syrup, icing sugar, and the milk. If you would like a thicker consistency, add more icing sugar. (If you add too much icing sugar like I did, I used maple syrup to thin it out as opposed to milk like Stephanie recommends)
- Pour glaze over cooled bread and let stand until glaze is firm before cutting and serving.