Two Chefs ale bread

  • Side
  • medium
  • 20
  • 60 minutes, plus proving time

PT1H

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Ingredients

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Imperial

  • 575ml of Two Chefs ale
  • 750g of plain white bread flour
  • 250g of granary bread flour
  • 40g of fresh yeast
  • 25g of salt
  • 25g of rapeseed oil
1
Add the flours, yeast and salt to a mixing bowl. Using a freestanding mixer with a dough hook attachment, mix on a low setting for 1 minute, or until combined
  • 750g of plain white bread flour
  • 250g of granary bread flour
  • 40g of fresh yeast
  • 25g of salt
2
While still on a low setting, slowly add the oil, then slowly add the ale until a soft dough forms – you may require more or less ale, depending on your bread flour
  • 25g of rapeseed oil
  • 575ml of Two Chefs ale
3
Knead on a medium setting for 10 minutes until the dough has a smooth surface. Place in a lightly greased bowl, cover with cling film and allow to prove for at least 1 hour, or until doubled in size
4
Tip the dough onto a lightly floured surface and knead for 5 minutes. Divide into 2, roll into lengths and place in flour-lined tins. Prove again in a warm place until doubled in size
5
Preheat the oven to 210°C/gas mark 6
6
Bake the loaves for 18-20 minutes until golden in colour and hollow-sounding when tapped on the bottom
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