S
ScottCheg
Coljack,
Try this.... 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
This is how you put it together (no pre-mix, no bread maker)...
In a bowl, dissolve the sugar and yeast in the warm beer (yes, get it luke warm) and let stand for 5 mins.
Keep a bit 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. Simples.
Turn the dough out onto a floured surface (with your bit of flour left over, or use more) and knead until smooth and elastic for about 20 mins. Add the remaining flour as needed to prevent sticking. KEEP KNEADING FOR 20 MINS AT LEAST.
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.
Homemade bread, and damn tasty with it.
Scott.
Try this.... 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
This is how you put it together (no pre-mix, no bread maker)...
In a bowl, dissolve the sugar and yeast in the warm beer (yes, get it luke warm) and let stand for 5 mins.
Keep a bit 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. Simples.
Turn the dough out onto a floured surface (with your bit of flour left over, or use more) and knead until smooth and elastic for about 20 mins. Add the remaining flour as needed to prevent sticking. KEEP KNEADING FOR 20 MINS AT LEAST.
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.
Homemade bread, and damn tasty with it.
Scott.
