Beer & Cheese Bread

Recipe for: BEER & CHEESE BREAD

Ingredients:

• 4 tsp sugar
• 2 tsp dried yeast
• 450ml/ 16fl oz brown ale, at room temperature
• 520g/ 1lb 2½ oz strong white bread flour
• 320g/ 11oz wholemeal flour
• 200g/ 7 oz cheddar cheese, grated
• 75g/ 2½ oz parmesan, grated
• 50g/ 2 oz powdered milk
• 1½ tsp salt
• 1½ tsp mustard powder
• 2 eggs, beaten
• 2 tsp fennel seeds
• 1 egg, white only, for glazing

Method:

1. in a large bowl, dissolve the sugar & yeast in the brown ale & set aside for 5-6 minutes
2. in another large bowl, mix the two flours, cheeses, powdered milk, salt, mustard powder, eggs & fennel seeds
3. add in the beer/ yeast mixture & mix well with your hands until if forms a soft dough
4. using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth & elastic (if the dough becomes too dry, add a little warm water)
5. divide the dough into two loaves & place them on baking tray(s)
6. using a sharp knife, score the tops of the loaves with a criss-cross pattern
7. cover with a clean damp tea-towel & leave for two hours in a warm, draught-free place until the dough has risen & doubled in size
8. preheat oven to 200C/ fan 180C
9. when the loaves are ready to cook, brush each with the egg white
10. bake for 25-30 minutes, or until the crust is golden brown

 What else you need to know:

1. great served with a hearty soup