Not your average daily bread…this recipe may contain alcohol!

Last weekend we went to stay with an old friend who is now married to a fantastic chef. What a bonus….friend plus chef! They were excited to have us try out something new, St Agur, a beautiful creamy blue cheese with some yummy bread, olives and a large glass of red wine, if you haven’t tried it yet please do. Ive tried blue cheese once and and lets say I have never tried it since but this is different, its enriched with cream so it’s smooth, soft and not pungent. Mr. Chef came home late after a long day in the kitchen with a beautiful Guinness bread they make in his restaurant and thus I’m inspired to make this recipe….(though I am hoping he might give me his one…)
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GUINNESS BREAD (mine is actually Beamish Bread!)

50g butter
1 tbsp treacle
200ml of stout-Guinness or Beamish
150ml of milk
225g coarse whole meal brown flour
250g plain white flour
2 tbsp soft dark sugar
1 tsp salt
2 tsp bicarbonate of soda
Porridge oats to sprinkle on the top
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Preheat the oven to 190 C. Grease a 2 lb loaf tin. Melt the butter and treacle in a pan gently. Meanwhile mix the flours, bicarb and sugar together. When your butter and treacle are melted, add the milk, stir together and start mixing into the flour. Slowly add the stout and mix thoroughly. Pour into the tin and bake for 40-50 min or until when tipped out, it sounds hollow when you tap the bottom. Take out of the tin and leave to cool on a wire rack.
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