Return to listing

On our forums we asked members to contribute a bread-related recipe, with the winners each receiving a hamper packed with treats from the Flour Advisory Bureau. Here are the winners:

Lauraine Lea of Mossley, Lancs sent in this mouthwatering recipe for Cheese and Ale Bread.

Cheese and Ale Bread

Makes 1 loaf

2 tsp sugar

1 tsp dried  yeast

250g strong white bread flour

150g wholemeal flour

100g Cheddar cheese, grated

35g Parmesan cheese, grated

25g powdered milk

¾ tsp salt

¾ tsp mustard powder

1 egg, beaten

1 tsp fennel seeds

225ml brown ale

White of 1 egg, for glazing

Dissolve the sugar and yeast in a bowl, add the brown ale and let it rest for 5 minutes.

Mix the remaining ingredients, except for the egg white, in a large bowl. Add the yeast and ale mixture and mix well until you have a soft dough.

Knead the dough on a floured worksurface for 20-25 minutes until smooth and elastic.

Place the dough on a large, greased baking tray. Score the top of the loaf. Cover with oiled clingfilm and leave to rise for about 2 hours until doubled in size.

Preheat the oven to 400F/200C/gas mark 6.

When the loaves have risen, brush with the egg white then bake for 25-30 minutes until golden-brown.  

Michele Platman of Birmingham sent in this recipe for Moroccan Flatbreads, which are simplicity itself to make and very quick. These would go really well with any Mediterranean dishes or curries.

Moroccan Flatbreads

These flatbreads are an absolute doddle to make ... and you don't even need an oven. Just a hot barbecue or smoking hot large frying pan! Someone at my work gave me this recipe, so other than her, I don't know the exact provenance ....

Makes around 10 flatbreads

650g strong white bread flour
7g sachet dried yeast
2 teaspoons salt
1 tsp honey
1 tbsp olive oil
400 mg approx tepid water

Sift the flour and salt into a large bowl. Tip the yeast into a small bowl, add the yeast and 75ml of the tepid water. Stir and leave the yeast mixture for about 10 minutes, by which time it should have become foamy.

Add the yeast mixture and the olive oil to the flour and start adding the water gradually, mixing with your hands until it comes together into a doughy ball (this can be done in a food-mixer with the dough hook).
Tip the dough out onto a floured surface and knead it for about 10 minutes until it is smooth and elastic.

Oil a clean bowl and put the dough in it, cover with cling film and leave to prove until it has doubled in size (about an hour in a warm place).

When you're ready to cook the breads, knock the dough back gently and knead again briefly. Tear off about 10 cricket-ball sized lumps and roll out on a floured surface to a flat bread shape.

Cook immediately for 3-4 minutes per side on the barbecue or in a pre-heated large frying pan on the stove. They will char and puff up beautifully.

Serve whole with your barbecued meat, or cut into strips to serve with dips etc as an first course.

These freeze really well.

 

 

Return to Homepage