Yorkshire ale and walnut bread

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    4
  • Skill Level

    Intermediate
  • Dietary Needs

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This bread is made with traditional Yorkshire ale which you should be able to find in the supermarkets.

Method

  1. Add the flour to a large bowl and place the salt to one side and the yeast on the other. Add the olive oil and Yorkshire ale, to make a soft, easily kneadable dough, adding more ale or flour if needed.

  2. Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  4. Tip the dough out onto a floured surface and knead through the walnuts to evenly disperse them.

  5. Divide the dough into 4 and roll each piece in to a small oblong, flatten and then fold the ends into the middle.

  6. Turn over and roll each into a sausage shape no bigger than your baking sheet. Work from the middle out using even pressure with hands and rolling backwards and forwards.

  7. Place on 2 large lined baking sheets and cover the dough with tea towels and leave to prove for another hour until doubled in size

  8. Preheat the oven to 220C (fan 200C, gas mark 7) and place a roasting tin in the bottom of the oven to heat up.

  9. Sprinkle flour over the baguettes and make 4 slashes in each baguette using a sharp knife.

  10. Place boiling water in the roasting tin for steam and place the baking sheet on the shelf above and cook for 25 - 30 minutes until golden brown.

  11. Cool on a wire rack and serve with Wensleydale cheese.

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Recipe Alternatives

Kugelhopf

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  • Total

    50m
  • Serves

    10
  • Skill

    Easy
  • Diet

Rating

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