At The Old Red Lion, Litchborough Ben and Vicky think its a lovely gesture to offer homemade bread with an oil and balsamic dip to their customers whilst they peruse the menu.
Having never made bread before this came as a new challenge for me, but was not as difficult as I imagined and, it seems, truely welcomed by customers so far.
Look below for the recipe that I use and give it a go yourself!
CRUSTY WHITE BREAD
1 Egg Yolk
150-200/5-7floz luke warm water
500g/1lb 2oz strong white flour
1 1/2 tsp salt
2 tsp sugar
1 tsp easy-blend dried yeast
1. Place the egg and egg yolk in a jug and beat lightly to mix. Add enough luke warm water to make up to 300ml/10floz. Stir well
2. Sift the flour into a bowl and stir in the salt, sugar, and yeast. Add the butter, and rub it in with your fingertips until the mixture resembles breadcrumbs.Make a well in the centre, add the egg mixture and work to a smooth dough.
3. Turn out on to a lightly oiled surface and knead well for about 10 minutes or until smooth. Brush a bowl with oil . Place the dough in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour or until doubled in size.
4. Brush a 900g/2lb loaf tin with oil. Turn out the dough and knead again for 1 minute or until smooth. Shape the dough to the size of the tin and place in it. Cover again with a damp tea towel and leave in a warm place for 30 minutes or until it has risen above the tin. Place in a pre heated oven 220C/425F/Gas 7 for approx 30mins until firm and golden brown.Transfer to wire rack to cool.
Below is a batch I made last night.
And here is how we serve it!
If you don't fancy making the bread yourself why not pop along to The Old Red Lion and try some for yourself!