Friday, 11 November 2011

Cheesey beer bread

I first saw this recipe on a Hairy Bikers programme a couple of years ago and made it then. It's a fantastic recipe and always turns out really well. Yesterday was one of those dreary, grey not quite winter days and so perfect for bread making.

Makes 2 loaves

4 tspn Sugar
2 tspn Dried yeast ( I used 2 sachets )
450mls/16oz Dark beer ( I used Guinness )at room temp
520g Strong White bread flour
320g Wholemeal flour
200g Strong cheddar cheese - grated
75g   Parmesan - grated
50g Powdered milk
One and a half tspn salt
1 tspn Mustard powder ( I used a dollop of English mixed in with eggs )
2 Free range eggs beaten
1 Free range egg white to glaze

In a bowl, dissolve the sugar, yeast and beer and set aside for 5-6 minutes.
In a large bowl, mix the flours, cheeses, salt, mustard and milk.
Add the eggs and beer mix into the flour mix.
It gets REALLY sticky at this point.
Mix well in the bowl and turn out onto a floured surface.
Bring together and knead firmly for a good 10 minutes until elasticky.
Form into 2 loaves and place on a large baking tray, score each loaf with a cross.
Cover with a damp tea towel and place in a warm draught free area for a couple of hours until doubled in size.
Make coffee and buy random stuff on Ebay.
Heat oven to 200c/ 400f/ gas 6
Brush loaves carefully with egg white and place in the oven for 25 - 30 minutes until golden. ( Brown in my case )
Turn out and stop teenagers from cutting huge slices just before dinner.

This bread has quite a heavy texture but tastes so good. It also toasts beautifully.


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