Thursday, 22 April 2010

Ale and Cheese Easy Bread (no knead !)

This recipe is adapted from Guinness and Irish Cheddar Easy Loaf - from the March 2010 edition of the Country Kitchen Magazine

I did make the original - but Guinness is too strong for my liking and I changed the flours too.

Makes one 20cm (8") round loaf. Next time, I'll double the recipe and make in a 10" round silicone mould. It's EXTREMELLY good and so so so easy to make. I've brought 1/2 of it (left from last night) in today and it's been demolished and given a big thumbs up :-) I'm sure if you make it, you'll enjoy it too.

250ml Newcastle Brown Ale
250g self raising flour
100g wholemeal flour
1tsp of baking powder
60g caster sugar
100g strong, mature cheddar
2 tbsp of butter

Preheat oven to 180deg (350deg F)

Put all ingredients except the butter in a bowl and combine well with a spoon. It looks a bit like cooked porridge !

Scrape into an 8" round silicone bakeware mould with no need to grease (we've got these coming in May) or into a buttered, non-stick tin. Leave in a warm place for 30mins.

Original recipe says to bake for 35mins, drizzle with butter and return to oven for 10mins. My bread was totally cooked after 35 mins and I rubbed the solid butter over the top.

It had a lovely crispy and chewy outer. It's quite a dense bread and slightly sweet. Lovely warm or cold simply with butter - or the lads had the remains today with cheese

Sarah-Jane Nash, Flexible Silicone Bakeware Moulds -

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