Technically, he does credit other people for it, but my source for this recipe is his book, so I stand by the title.This is an interesting recipe, because since the dough hasn't been pre-shaped and isn't proofing in a banneton, there are no other ways to judge the degree of proof than feeling the dough. The good bread in less than 3 hours bit is overly optimistic though.
2 eggs (unbeaten)
Directions
Step 1: Preheat oven to 350 F. Grease two shallow 9- or 10-inch-deep layer pans with shortening and dust with flour.
Step 2: Sift 2 cups cake flour into a mixing bowl. Add 1 1/2 cups sugar, 1/2 cup shortening, 1 teaspoon salt and 2/3 cup milk. Beat vigorously by hand or with a mixer on medium speed for 2 minutes. Quickly stir in 3 teaspoons baking powder.
Step 3: Add 2 unbeaten eggs, 1/3 cup milk and 1 teaspoon vanilla. Blend by hand or in mixer at medium speed for 2 minutes. The batter will be smooth and thin. Pour into the greased and floured layer pans.
Step 4: Bake for about 25 minutes, or until baked through. Frost with your favorite icing and decorate with fresh or candied flowers.
Method
Preheat the oven to 170°C /325°F/gas mark 3. Line the base of a 30cm round spring form tin with baking parchment.
To make the cake, heat the Flora Buttery in a saucepan over medium heat until melted. Stir in the Guinness (or other stout/non-alcoholic stout), then remove from the heat and stir in the cocoa powder.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract and buttermilk and then slowly add the Guinness mixture, whisking all the time.
Next sieve in the flour, bicarbonate of soda and baking powder, and whisk into the wet mixture until it is all well combined.
I've slowed down on the Brown Bread baking, but as part of my grain CSA I still need to work my way through some Chiddam de Blanc Mars. I recently made some Coffee Cake with Proof Bakery's recipe which was complicated but amazing. Unfortunately the center was undercooked because I didn't have a temperature recommendation, just time. So no photos. But yesterday we baked