Tempt My Tummy Tuesday - Guinness Bread with Molasses

I've been getting emails from SimplyRecipes.com for a while now and have just drooled over the recipes thinking those are out of my league. This time I saw this recipe and was like I could make that. But we don't drink beer so I didn't have any on hand and really didn't want to buy a six pack of something I would only use once. I passed it on to two of the engineers at work, knowing they both like beer and bread. Guess what one of them made it Brian who's wife is super sweet check her out @ Rachael's Space. Check out the yarn she makes, I know it's crazy! Well back to my story, he made it and like it and brought me a can of beer to try it myself! Yeah so here it is. It's a sweet bread I think best with out butter, I took Brians advice and added a little extra sugar.

What you'll need

Add Flour (I used regular so did the extra steps)

Using my new Pampered Chef measure cup

Add the baking soda
Add the salt
Add the Sugar (I did 3/4 cup)

Add the Guinness

Ok don't worry about the thing rattling in the can it's suppose to do that.

Add the Molasses

Pour into the loaf pan

In the oven

Out of the oven

Guinness Bread with Molasses Recipe
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This is fantastic eaten fresh, and nearly as good the next day toasted with some more butter. Do not use stale beer for this recipe, you want the carbonation.

Ingredients
3 cups self-rising flour*
1/2 cup white sugar
1/3 cup molasses
A pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons

* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.

Method
1 Preheat oven to 350°F. Grease a loaf pan well with butter.
2 Pour the flour, salt and sugar into a large bowl and whisk to combine.
3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.
4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.
5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.