Tring Brewery - Real Ale Bread

INSTRUCTIONS

Mix the flour, baking powder, salt and sugar. Add the real ale to the mix a little at a time and stir using a spoon. Once the dough starts to get sticky, remove it from the bowl and place on clean lightly floured surface. Knead with the heel of your hand for approximately 5 minutes. Now cover the dough with a warm damp cloth and allow to rise for 30 mins. Next cut the dough in half and shape into two loaves. Place these on a baking tray that has been covered with baking paper. Once again, leave for 30 minutes to rise, before placing in preheated oven at 220^oC. Bake for approximately 25-30 minutes or until golden brown.

Remove from the oven and leave to cool. Serve with plenty of butter.


		Real Ale Bread
		Real ale and bread works really well. Best made with a darker ale such as Colley’s Dog.
		INGREDIENTS 500 g Strong plain flour 30g brown sugar 1 tablespoons baking powder 350ml beer (just above room temperature) 1 sachet dried bakers yeast (follow instructions to rehydrate and activate) 1 teaspoon salt		INSTRUCTIONS Mix the flour, baking powder, salt and sugar. Add the real ale to the mix a little at a time and stir using a spoon. Once the dough starts to get sticky, remove it from the bowl and place on clean lightly floured surface. Knead with the heel of your hand for approximately 5 minutes. Now cover the dough with a warm damp cloth and allow to rise for 30 mins. Next cut the dough in half and shape into two loaves. Place these on a baking tray that has been covered with baking paper. Once again, leave for 30 minutes to rise, before placing in preheated oven at 220^oC. Bake for approximately 25-30 minutes or until golden brown. Remove from the oven and leave to cool. Serve with plenty of butter.