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Dark Ale and Walnut Bread
Recipe Submitted By: bakingmad
Use your bread maker to mix and knead then shape and bake in the oven.
Please refer to your individual bread maker instructions with regards to baking time,
| |
| Baking Time | 30 minutes |
|---|---|
| Portions | 1 |
| Skill Level | Easy |
| Average Rating |  |
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Dark Ale and Walnut Bread Ingredients
| 225 ml | Dark Ale Or Stout | |
| 75 ml | Walnut Oil | |
| 200 grams | Strong White Bread Flour (Allinson) |  |
| 200 grams | Country Grain Bread Flour (Allinson) |  |
| 2 tsp | Sea Salt | |
| 25 grams | Sugar | |
| 1.25 tsp | Easy Bake Yeast (Allinson) |  |
| 75 grams | Walnut Halves |
This recipe uses
How to make Dark Ale and Walnut Bread
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- Put the ingredients into the bread maker baking pan in the order specified for your particular model (see manufacturer’s handbook).
- Set to the basic white program. Add the walnuts at the time for added ingredients as directed by the manufacturer of your machine.
- Note: to make this recipe in the shape featured in the picture, use 1x7g sachet/2½ tsp Allinson Easy Bake Yeast and use the dough setting (reserve some walnuts for decoration).
- Remove the dough from machine and knead until smooth. Shape the dough into a circle.
- Place onto a greased baking sheet and leave to prove until double in size.
- Cut a deep cross into the top of the loaf and decorate with walnuts.
- Bake at 190°C/375°F/Gas Mark 5 for 30 minutes.
Remember to review this recipe at www.bakingmad.com
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Recipe Finder
"Excellent! It comes out just as well made by my traditional hand baking method and kneading twice. I fold the walnuts in at the "knock back" knead and make sure the second rise is more than double to get an even lighter texture."
16-10-2009 | Author: Dafyddapcennydd |