Saggy Stone Bread
This recipe is a brewery favourite that has kindly been shared with us – a real gem!
- Yields: 1 |
- Difficulty: moderate
- Prep Time : 1:30 hours |
- Cook Time : 45 mins
1 kg Eureka Mills cake flour
2 X 10 g instant yeast sachets
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) honey
100 g cheddar
2 2⁄5 C (600 ml) Saggy Stone beer (room temperature)
extra large loaf tin (35 cm X 15 cm x 10 cm)
The recipe can be halved for a smaller loaf, or split into 2 smaller tins.
Place all of the ingredients in a large mixing bowl and then add the beer. Either use a stand mixer with the dough hook attachment, or knead by hand to incorporate all of the ingredients. Continue to knead for 5-8 minutes, or until the dough is smooth and elastic. If the dough feels too dry, add a splash more beer until it reaches the right consistency. Beware of over kneading – don’t let the dough become sticky.
Place the dough into a greased bowl and brush the top with a little oil. Cover with a damp tea towel and leave it in a warm spot to prove for 30-40 minutes.
Preheat the oven to 180 ºC.
Grease 1 oversized loaf tin or 2 smaller tins.
Knock back the dough and flatten and form a rectangular shape. The next step is to do a book fold – fold the two sides in and the roll the dough up into the loaf shape (if doing two smaller loaves, divide the dough into two and repeat for both).
Place the dough into the greased loaf tin(s) and leave to prove until the dough rises to the top, or above the lip of the tin.
Bake for 45 minutes until lightly golden. Remove from the oven and allow to cool in the tin before turning out onto a wire rack to cool completely.