Sunday, 17 March 2013

Guinness Loaf for St Patricks Day- The Bread Challenge Part 1

Ok, so when I set myself the bread challenge several days ago it certainly wasn't my intention to take this long to start it but at least I have got off the ball now with my first loaf especially for St Patricks Day!
 Not much to say about this loaf. Now I have the kneading technique sussed, and allow plenty of time for the dough to rise to the maximum, I found it quite easy. Using the brown flour did give the dough a less elasticated feel though and quite rubbery to the touch when kneading but the end result came out great and you can certainly taste the Guinness in each slice of bread.
 250g/9oz Strong White Flour
 250g/9oz Malted Brown Flour
 1 Sachet Easy-Blend Dried Yeast
 1 1/2 Tsp Salt
 300ml/10floz Guinness
 Veg Oil for Brushing

1. Sift both flours into a bowl and stir in the yeast and salt. Make a well in the centre.
2. Heat the Guinness very slightly in a microwave til lukewarm. Pour into the well and mix to a soft dough.
3. Knead for 10 minutes until smooth then return to bowl, cover with a wet tea towel and leave to rise in a warm place for about an hour.
4. Turn out and knead lightly for a couple of minutes. shape into an oval and place in a 2lb oiled loaf tin. Cover and leave to rise until doubled in size.
5. Cook in a pre heated oven for 20-30 minutes at 200C/400F/Gas6 then transfer to a wire rack
Guinness Loaf
Happy St Patricks Day.
Let me leave you with my St Patricks Day photo of the church opposite the pub this morning. Snow in March!!!
St. Martins Church, Litchborough

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