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Worcester Sauce and Ale Loaf

Worcester Sauce and Ale Loaf

Recipe Submitted By: bakingmad

Delicious served with strong cheese, pickled onions and chutney

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	1 loaf
Skill Level	Easy
Average Rating

Worcester Sauce and Ale Loaf Ingredients

250 grams	Country Grain Bread Flour (Allinson)
250 grams	Seed & Grain White Bread Flour (Allinson)
1 tbsp
1 tsp	Salt
2 tsp	Sunflower Oil
1	Free Range Eggs Medium sized, beaten
3 tbsp	Worcestershire Sauce
115 ml	Mild Ale Or Stout
115 ml	Warm Water
1.25 tsp	Easy Bake Yeast (Allinson)

This recipe uses

How to make Worcester Sauce and Ale Loaf

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour, sugar and salt into a bowl and sprinkle the yeast over.
Mix to a soft dough with the oil, egg, Worcestershire sauce, stout and water.
Turn onto a floured surface and knead for 10 minutes.
Shape as desired and put into an appropriate greased tin.
COver and leave to prove until double in size.
Place in an oven preheated to 220°C/200°C/Gas Mark 7 and immediately turn the oven down to 200°C/180°C/Gas Mark 6 and bake for 25-30 minutes.
When cooked the loaf should sound hollow when tapped on the bottom. Cool on a wire rack before slicing.

Reviews

Read all reviews (1) | Average rating: 5 stars

"delicious with soup, a coarse grainy texture, tastes a bit cheese on toasty, mine took about 5 minutes longer to bake than the recipe stated."

28-10-2012 | Author: elizabeth bingley suffolk | 5 stars

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