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Worcester Sauce and Ale Loaf

Recipe Submitted By: bakingmad

Delicious served with strong cheese, pickled onions and chutney

250 grams	Country Grain Bread Flour (Allinson)
250 grams	Seed & Grain Bread Flour (Allinson)
1 tbsp
1 tsp	Salt
2 tsp	Sunflower Oil
1	Free Range Eggs (Happy 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)

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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.