Sunday, 28 June 2015

Paul Hollywood's Stout Bread

Super easy peasey lemon squeezy and hardly any of the faffing about that happened with this bread!

I randomly caught this recipe being made on telly one day at a friends (I don't have a telly) and decided to make it for Sunday dinner along with some picnic bits. It turned out perfect!


Paul Hollywood's Stout Bread

200g plain flour
2 tsp bicarbonate of soda
1 tsp salt
550g wholemeal flour
2 tbsp dark brown sugar
1/2 pint of stout 
220 ml buttermilk

- Put the oven on at 230 C/ 450 F/ Gas 8 and grease a 2lb baking tin. 
- Put the plain flour, bicarb and salt in a big bowl and stir in the wholemeal and the sugar.  I was thinking spelt flour might work well for this recipe too.
- Pour in the stout and the buttermilk and mix well to form and wet dough. 
- Tip the dough out onto a floured surface and fold and work the dough until it forms a fat sausage, roughly the size of the tin.
- Put the dough in the tin and smooth over the top with wet hands. Set aside for 10 minutes to rest. This was an ideal time for me to drink the rest of the stout....
- Bake for 10 minutes and then reduce the temperature to 180 C/ 350 F/ Gas 5 and bake for another 25 minutes or until the top is golden and the base is hollow when tapped.
- Cool in the tin for 5 minutes and then turn out onto a rack to cool.

We sliced into this a bit early and it went crumbly, but hey, who doesn't like warm bread fresh out the oven?! Stout is a pretty strong flavour and you can really taste it here, I think the main thing is the reaction between the buttermilk and the bicarb, so I was thinking of trying it with a pale ale and maybe you would get a more easy going bread? In any case, this was seriously yummy and really easy to make. Definitely recommended if you fancy making a loaf last minute.



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