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Ploughman’s Lunch Bread




Source of Recipe


the web


List of Ingredients




¼ pint (5fl oz) beer

4 fl oz water

14 oz malted or granary flour

1 tablespoon Lora Brody’s bread Dough Enhancer*

scant teaspoon salt

1 tablespoon oil (I use extra virgin Kalamata Olive oil, but only because I really like it and buy it in gallon cans!)

1 teaspoon instant dried yeast

1 small onion, finely chopped

3½ oz grated cheddar cheese



Recipe



Either: Proceed as for the general instructions for your bread machine, adding the cheese and onion at the beep, or before the last kneed before the rising period.

Or: Put all the ingredients into the bow of a large food processor with the dough blade attached and process until it forms a good dough.

Or: Place all the ingredients in a large bowl and combine: turn out and kneed for 10 minutes until a good elastic dough is formed.

If making by hand or in a food processor, turn into a lightly greased bowl and leave to rise until doubled in size, knock back and shape to suit. Leave until well risen again.

Bake at 200C for 40 minutes for a single loaf, or 20 minutes for small rolls.

The rolls look really good with an egg & milk was applied before baking.

*You don’t have to use the bread dough enhancer, but add an extra tablespoon of flour if you are not using it or the dough will be too soft.