Ingredients
- 3 cups flour (all purpose)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 stick cold, firm butter (unsalted)
- 2 cups grated cheddar, divided
- 1 cup Guinness , foam removed
- 1 tablespoon apple cider vinegar
- 2 tablespoon cream
Instructions
- Preheat oven to 400F.
- Lightly spray a piece of parchment paper AND a 12” cast iron pan.
- Line the parchment paper in the pan so the sides extend at least 1/2” above the edges of the pan.
- Pour the Guinness into a large cup.
- Carefully spoon off the foam and discard.
- Measure out 1 cup of the beer and set aside.
- Whisk together the flour, 1 1/2 cups of cheddar, sugar, salt, baking powder and baking soda in a large mixing bowl.
- Add in the butter cubes and using a pastry cutter, cut in the butter until the mixture resembles very coarse crumbs with bits of butter still visible here and there.
- Stir in Guinness and vinegar until you have a shaggy, messy dough.
- Mix everything together in the bowl with your hands into a cohesive dough that holds together without kneading it.
- Shape into a dome and transfer to the parchment lined pan.
- Gently score a cross pattern into the top without deflating the dough.
- Brush the top lightly with cream and 1/2 cup cheddar and bake for 35 – 40 minutes or until golden and crusty and bottom sounds hollow when tapped.
- Carefully grabbing the parchment paper, transfer it and the bread immediately to a cooling rack and cool completely before slicing, or just break into quarters along the score lines.
