|
Newcastle Brown Ale and Cheese Bread
Ingredients (makes two loaves)
600g of strong white bread flour
320g of wholemeal flour
2 teaspoons of yeast
4 teaspoons of sugar
1 1/2 teaspoons of salt
1 1/2 teaspoons of dry mustard powder
2 eggs, beaten
1 egg white (put aside for glazing bread)
450ml of Newcastle Brown Ale
50g of powdered milk
200g of grated cheddar cheese
75g of grated parmesan cheese
2 teaspoons of fennel seeds
Method
In a bowl, dissolve the sugar and yeast in the warm beer and let stand for 5 mins.
Keep 80g of flour aside to use for dusting the table.
Put the flour into a large mixing bowl, add the cheese, milk powder, salt, mustard, eggs and fennel seeds. Stir in the yeast and beer mixture and keep mixing until you have a soft dough.
Turn the dough out onto a floured surface and knead until smooth and elastic for about 20 mins. Add the remaining flour as needed to prevent sticking.
Should the dough become too dry, sprinkle it with warm water as you knead.
Divide the dough into two and form into cob shaped loaves.
Place the dough onto a large baking tray.
Cover with a damp tea towel or a plastic bag and leave to rise in a warm, dry and draught-free place until the dough doubles in size (around two hours). Then either slash or criss-cross the dough prior to baking.
Brush with a glaze of egg white.
Bake in a pre-heated oven at 200 degrees Celsius for 25-30 mins until cooked through and golden.
Serve with soup.
Farmhouse white loaf
Ingredients (makes one large loaf)
700g of strong white flour
1 teaspoon of salt
1 teaspoon of dried yeast
1 teaspoon of sugar
1 tablespoon of olive oil
400-450ml of warm water
Method
Mix together the flour, salt, yeast and sugar. Work in the olive oil.
Add the warm water and mix to form a fairly sticky dough. Add more water if too stiff, or more flour if too sloppy.
Tip onto a floured table and knead the dough firmly for 5-10 mins.
Place in a bowl and cover with cling film. Leave to rise in a draught-free place until doubled in size (around two hours).
Butter a large loaf tin then coat lightly in flour.
Tip the dough out onto the floured table and knead until smooth and elastic. Place it in the buttered tin, cover with cling film and leave until the dough has risen to the top of the tin (about an hour).
Heat the oven to 230 degrees Celsius (210 degrees for a fan oven). Slash a cut down the top of the dough to give a rustic split-tin look to the finished loaf then dust with a little flour. Cook in the middle of the oven for 35-40 mins.
Remove the loaf from the tin and return to the oven to bake for another 5 mins to crisp up the bottom and the sides. Give the bottom a knock to check that it is cooked (it should sound hollow) then leave to cool on a rack.
Serve with lashings of butter.
|
|
