Irish Guinness brown bread from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 186) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 20, 2023

    I love this bread! I ran my large flake oats through the food processor & then used the "whole" oats for the topping. Note that a tall can of Guinness is around 14 (US) oz...she calls for b/w 11 & 12 oz. I stirred the batter gently with a spatula (and I'm with anya_sf - why the fingers??). I took it out at 43 minutes, worried that it was over done but the inside has a lovely moist texture & the crispy edges just add to the overall effect. My next try at this will be as mini loaves.

  • Lepa on December 01, 2019

    This is delicious! Please note that after you put the bread into the oven, you must turn it down to 400. I was distracted when I made this and didn't notice that and the bread burned. I took it out ten minutes early, once I noticed my mistake, and it still tasted great! We ate this warm, with lots of Kerrygold salted butter and split pea soup.

  • anya_sf on May 29, 2017

    I used old-fashioned oats and King Arthur whole wheat flour, which worked fine. Mixed the batter gently with a spatula, not my fingers (can't imagine why you'd need to use fingers). Baked 45 minutes - thought maybe it was overdone, but it was actually perfect. Very nice flavor, moist, lightly sweet. Great with Irish butter and also jam. The batter is super quick and easy to make.

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