Trader Joe’s really came through for me this year in terms of St. Patrick’s Day – they sold these adorable shamrock plants AND one of their San Francisco store’s stocked Harpoon’s Celtic Ale! Clearly this meant I had to bake something with it for our Corned Beef dinner. I adapted this Irish Soda Bread recipe for just such an occasion.
4 cups all-purpose flour
1/2 cup sugar
1/3 cup dark brown sugar, packed
1 tablespoon baking powder
3/4 teaspoon salt
1 cup raisins
1 cup Harpoon Celtic Ale
1/4 cup milk
1/4 cup unsalted butter, melted
2 eggs (one for dough + one for brushing on top)
Preheat oven to 350 degrees.
Measure beer first and let it go a bit flat while you start the dough. Butter and flour a 9-inch cake pan.
Combine flour, sugar, baking powder, + salt in the bowl of your Kitchenaid mixer with the dough hook (or a large bowl works fine). Stir in raisins. Then add beer, milk, melted butter, and one egg until a dough forms.
If you’re using a Kitchenaid, the dough hook will do most of the kneading for you. If not, flour a surface and knead dough until smooth. Shape into round loaf and place into buttered and floured pan. Cut an ‘X’ into the top of the bread.
Beat the one remaining egg and brush over dough, this gives it a sheen post-bake. Bake 50 – 55 minutes. When it’s done, the loaf will sound hollow when knocked.
Ta-Da! Enjoy! Thanks to whoever is responsible for shipping Harpoon out west. Here’s hoping they start shipping more of their beers out this way!