From Martha Stewart
Stout Spice Bread
2 tablespoons unsalted butter, softened
3 3/4 cups all-purpose flour
1/2 teaspoon plus 1/8 teaspoon baking soda
1 3/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 cups vegetable oil
1 1/4 cups unsulfured molasses
1/2 cup packed light brown sugar
2 large eggs plus 1 large egg yolk
1 1/4 tablespoons finely grated orange zest
1 1/4 cups stout, such as Guinness, poured and settled
Confectioners' sugar, for dusting (optional)
Equipment: 4 clean 19-ounce soup cans (cannot be enamel-lined), free of sharp edges
- Preheat oven to 350ºF. Using a pastry brush, generously butter the insides of four 19-ounce soup cans.
- Sift together flour, baking soda, baking powder, salt, and spices; set aside. Put oil, molasses, brown sugar, eggs, yolk, zest, and stout in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed. Reduce speed to low; gradually add flour mixture.
- Divide batter among cans, filling them no more than two-thirds full. Transfer to baking sheet. Bake until a cake tester comes out clean and breads are pulling away from sides. Cool in cans on wire rack 20 minutes; then unmold and let cool completely.
- To package, return breads to clean cans. Dust with confectioners' sugar before serving, if desired. Store in an airtight container at room temperature up to 2 days.
Makes 4 individual breads.