Today is St. Patrick’s Day and while Prague’s Petřín Tower will still light up a shade of shamrock tonight, the usual fanfare, parades, and flowing Guinness will be absent from the streets and pubs of Prague.
You can enjoy some craic on a lesser scale, courtesy of this beer bread recipe from Cafe & Bistro Pointa, a long-time Prague 6 favorite serving an international menu befitting its pedigree: co-owned by Annemarie D’Agostino and Zuzana Mazzoleni the family-operated business claims Irish, Czech, Italian, Slovak, and British roots.
D’Agostino says Guinness bread is a traditional favourite like Irish stew or Colcannon, though if you can’t find a Guinness, a dark Czech beer or porter can be substituted.
She recommends serving the bread topped with cream cheese and smoked salmon and a drop or two of lemon juice. An additional recipe for a Guinness bread with a fruity twist can be found below.
Irish Guinness Bread
Makes 1 loaf
- 600 g wholemeal flour
- 150 g plain flour
- 75 g oatmeal
- 2.5 teaspoons of bread soda
- 1 teaspoon of salt
- 2.5 tablespoons brown sugar
- 40 g butter
- 480 ml milk
- 200 ml black treacle
- 285 ml Guinness
Mix butter with all dry ingredients until the dough develops the consistency of breadcrumbs, add the milk, black treacle, and the Guinness draught. Mix until you reach a wet dough. Bake in a greased bread tin for 40-45 minutes at 170°C in a pre-heated oven.
Guinness Fruit Cake
Makes one 23-cm/9-inch cake
- 225 g butter or margarine
- 225 g soft brown sugar
- 300 ml Guinness or stout
- 225 g raisins
- 225 g sultanas (golden raisins)
- 225 g currants
- 100 g chopped mixed (candied) peel
- 550 g plain (all-purpose) flour
- 2.5 ml bicarbonate of soda (baking soda)
- 1 teaspoon ground mixed apple-pie spice
- 2.5 ml grated nutmeg
- 3 eggs, lightly beaten
Bring the butter or margarine, sugar and Guinness to the boil in a small pan over a low heat, stirring until well blended. Mix in the fruit and mixed peel, bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to cool.
Mix together the flour, bicarbonate of soda and spices and make a well in the centre. Add the cool fruit mixture and the eggs and mix together until well blended. Spoon into a greased and lined 23- cm/9-in cake tin (pan) and bake in a preheated oven 160°C/325°F/gas mark 3 for 2 hours until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes, then turn out on to a wire rack to finish cooling.
Cafe & Bistro Pointa
Daily take-away menu now available Monday-Friday, 10:00-18:00
To order call +420 233 321 289; or visit their website.