Orange Coast Magazine

Taste of O.C. | Priscilla Mayfield on food

 

Chef Conrad Gallagher's Guinness Bread is Fresh From Ireland in O.C.

The secret to the soda bread everybody loves at Orange's Ways & Means―perfect for St. Patrick's Day

At Ways & Means Oyster House in Orange, the bread service gets almost as much attention as the fresh seafood dishes. All the several varieties offered are made in-house, but it’s the Guinness bread that really stands out—a tender, oat-flecked loaf made with whole wheat flour and enriched with the famous Dublin beer. A native of Ireland, Conrad Gallagher, who opened the restaurant but has since decamped to his own Vanity Catering, is the youngest chef ever awarded a Michelin star. However, the Guinness bread (still served at Ways & Means) preceded even that honor. “This was my grandmother Nora’s recipe, that she gave me when I was just 12 years old,” Gallagher says, “and I have been using it ever since.”

Guinness Bread from Conrad Gallagher

1 ¼ cups whole-wheat flour

¼ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon brown sugar

2 tablespoons steel-cut oats

2 tablespoons wheat bran

¼ cup molasses

2 tablespoons butter

1 cup milk

½ cup Guinness beer

Heat oven to 325 degrees. Lightly grease 8-inch by 4-inch loaf pan.

In large mixer bowl, whisk together flours, baking soda, salt, sugar, oats, and wheat bran

In small saucepan, gently heat molasses and butter. When butter has melted, add milk and Guinness.

Add liquid mixture to dry ingredients, and mix briefly but thoroughly. Dough will be very wet, almost a batter. Pour into prepared pan.

Bake about 50 minutes, until loaf is firm enough to turn out of pan and sounds hollow when tapped on bottom. Place loaf on its side, free of pan, directly on oven rack, and bake an additional 10 minutes, turning over halfway through, to finish crust.

Cool before slicing. Bread tastes even better if left for 24 hours; if keeping overnight, wrap airtight. Do not slice until ready to serve.

 

Leave a comment:

· Subscribe to comments
Be the first to comment here.

OC Guides

Guides

OC Guides
  • Best of 2014: Honey Bee Chicken

    You’ll fall in lust with the chicken pieces at BBQ Chicken at Diamond Jamboree in Irvine. Fried in olive oil for a crunchy exterior, they’re tossed in a sweet honey sauce making them all the more delicious. $11 to $21

    Read More
  • Best of 2014: New York Pizza

    Seal Beach’s A Slice of New York makes pizza the way it’s supposed to be—with a thin, chewy crust that oozes cheese and can be enjoyed the New Yawker way: folded in half.
    142 Main St., 562-493-4430, asliceofnewyorkpizza.net

    Read More
  • Best of 2014: Bird-Watching

    When the throngs of beachgoers are too much, spend a day with the birds. Here, with the wind whipping off the ocean and herons, egrets, ducks, and more soaring above, you'll get a chance to be the amateur ornithologist you never knew you wanted to be. Free
    3842 Warner Ave., Huntington Beach, 714-846-1114, bolsachica.org

    Read More
  • Best of 2014: Green Cleaners

    Sold from her website and a refitted retro travel trailer, these earth-safe cleaning products are Marilyn Nowak of Coto de Caza's propriety formulas. Products for laundry, surfaces such as glass and wood - even an ecological drain cleaner - all have dispenser bottles and bulk refills $8 to $48
    Resuming in September at Great Park Farmer's Market, Sand Canyon Avenue and Marine Way, Irvine, 949-292-1648, lilgreenwagon.com

    Read More
  • Food Lovers Guide - Vanilla

    Plain vanilla extract is fine for large-batch baking, but vanilla snobs like to play with other varieties, including the skinny, leathery beans. We won’t delve into the classic Mexican-versus-Tahitian debate, except to say we like Tahitian for creamy concoctions and the bolder Mexican in concert with dark chocolate. Find plump, vacuum-sealed beans of both varieties at Surfas Culinary District. Read More
 
 
wine blog
 

stuff we love

Charitable Events Calendar