Think of an English muffin. What comes to mind? Lots of nooks and crannies, fork split, and crunchy when toasted but soft on the inside, right? This bread is just like that, though it doesn't need splitting. I've named this Irish muffin bread because I used Guinness instead of water. The bread doesn't taste like beer, but it does have a slightly deeper, malty flavor. The base recipe is from King Arthur Flour.
Thick slices toasted up and spread with butter and strawberry jam.
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