WHAT YOU NEED
for the bread you need
1 teaspoon (4g) dried yeast
1 tablespoon malt extract
2 + 3/4 cups (410g) bread flour, plus 2 tablespoons, extra
1 cup dark ale (beer), at room temperature
2 teaspoons coarse cooking (kosher) salt
tips Malt extract is a thick, dark syrup available from super markets or Amazon. Bread is best made on day of serving or can be frozen for up to 2 months.
Lets make it
Place yeast, malt and flour in a large bowl of an electric mixer fitted with a dough hook. On low speed, gradually add beer, mixing until just combined. Add salt; mix until combined and dough forms a soft ball.
Transfer dough to a greased large bowl; cover with plastic wrap. Stand in a warm place for 1. hours or until dough has doubled in size.
Grease an oven tray. Knead dough on a lightly floured surface until smooth. Shape dough into a 4-inch x 10-inch loaf. Place on tray; cover with greased plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
Meanwhile, preheat oven to 220°C
Sprinkle dough with extra flour. Using a sharp knife, cut one long slash down the center of the loaf.
Bake loaf for 15 minutes. Reduce oven temperature to 200°C; bake for a further 15 minutes or until golden and base sounds hollow when tapped. Transfer to a wire rack to get cool.
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