I’ve been making this bread for a while now, I can’t remember where the recipe came from but it recently won me some beer from Bristol Beer Factory so thought I had better post it on here. There is also an excellent recipe by the hair bikers for Newcastle Brown Ale and cheese bread on the bbc site
- 3x7g sachets of dried yeast
- 30g of honey
- 600ml (ish) of your favorite beer at room temperature or even slightly warm.
- 1kg of stong white flour
- pinch of salt
- Disolve the honey and yeast in the beer, cover and set aside until a nice thick foam has formed on the top
- Then in a massive bowl or on large surface make a pile of the flour and then mix in the beer mixture a bit at a time and mix until you have a dough.
- Knead for 5-10 min unti l the dough is smooth.
- Place in a bowl and cover with oiled cling film or a warm damp tea towel, place the bowl in a warm place for an hour or two until the dough has doubled in size. The longer you leave it the lighter your bread will be
- Then knock out all of the air in the dough by re kneading for 2mins
- Now to shape the breadâ€¦.as you will see below i seperated mine into 6 balls then placed in a round (greased) cake tin with 4 round the edge and 1 in the middle, but you can do it how you want.
- Leave to prove for another hour or two (until its doubled in size), again the longer you leave it the lighter your bread will be
- Carefuly put in a preheated 220 degree c oven for 20/25 mins until golden or the base sounds hollow when tapped.
- Allow to cool slightly then tuck in.
It makes brilliant toast for with pate, or the most amazing sandwiches when used with Cider cooked gammon