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Nisbets Twist On GBBO Bread Week

12:34 pm

It’s week 3 of the Great British Bake Off and for all of you keen home bakers, Wednesday night would have consisted of being gripped to your television screen as you watched the 10 remaining contestants battle it out to bake the best loaf. As with every week we saw some marvellous triumphs along with some disasters, so we have put together a simple recipe on how to make a loaf with a twist to ensure nothing goes wrong in your kitchen.

With the August bank holiday just a few days away there will undoubtedly be quite a few of us dusting off our BBQ's and enjoying a nice beverage, so why not make your day even better by taking some smokey sausages from the BBQ and making a beautiful sandwich out of some homemade beer bread. This particular type of bread is quick and easy to make as it requires no proving or kneading. Besides being great for BBQ'S, the tasty loaf will make a fantastic addition to cheeseboards, bread starters and as a side with pastas and soups. Check out the equipment list for all of your bread baking essentials from Nisbets.




Ingredients                                                    Equipment
Butter, for greasing                                Loaf tin
175g self-raising flour                             Sieve 
75g wholemeal self-raising flour               Dredger 
1⁄2 tbsp flaked sea salt,                         Mixing Bowl 
250ml beer or lager                                Scales 
1–2 tbsp milk                                        Cooling rack 
                                                           Measuring jug 
                                                           Pastry brush
Method
  1. Preheat the oven to 180C/Gas 4. Using some butter grease your loaf tin and dust lightly with flour, give it a shake and tip out any excess.
  2. Add both flours into a mixing bowl using a sieve and sprinkle in the salt.
  3. Next gradually add the beer, mixing as you go. Keep mixing until there are no lumps. (Don’t worry if the dough appears runny, this particular mix is not like typical bread dough’s.)
  4. Pour the batter into the tin, filling it three-quarters full. Pop it in the oven and bake for 35 minutes.
  5. Brush the tops with a little milk using a silicone pastry brush and add a light dusting of flour using a dredger, this will make the tops golden brown.
  6. Bake for a further 5 minutes and test with a skewer, if it comes out clean your bread is ready.
  7. Carefully remove the loaf from the tin by flipping it upside down and place on a wire cooling rack. The tasty loaf is best served slightly warm, but it will also keep for a few days in an airtight container.



Top tip- A great way to tell when bread is done is to tap the bottom of the loaf with the end of a utensil, if it makes a hollow sound you know it’s cooked through and ready to come out and cool.









By Eva Parks

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