 |
 |
EPISODE DETAILS SERIES: Hairy Bakers EPISODE: Bread RELATED HAIRY STUFF: PHOTO GALLERIES: The Hairy Bakers 
|
|||
|
Beer and Cheese Bread
Serves: Makes 2 loaves
Prep time: Over 2 hours | Cooking time: 10 to 30 minutes 
|
 1. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.
2. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.
3. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.
4. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size.
5. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white.
6. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown.
7. To serve, slice the loaves and serve with the apple, cider and onion soup
|
 |
|||
 |
|||||
send to a friend
print this page
4 tsp sugar
Beer and Cheese Bread
Serves: Makes 2 loaves
Prep time: Over 2 hours | Cooking time: 10 to 30 minutes
INGREDIENTS:
4 tsp sugar
2 tsp dried yeast
450ml / 16fl oz brown ale, at room temperature
520g / 1lb 2?oz strong white bread flour, plus extra for dusting
320g / 11oz wholemeal flour
200g / 7oz cheddar cheese, grated
75g / 2?oz parmesan cheese, grated
50g / 2oz powdered milk
1?tsp salt
1?tsp mustard powder
2 free-range eggs, beaten
2 tsp fennel seeds
1 free-range egg, white only, for glazing
COOKING METHOD:
1. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.
2. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.
3. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.
4. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size.
5. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white.
6. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown.
7. To serve, slice the loaves and serve with the apple, cider and onion soup
