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.
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