This bread is perfect with cheese. And pickle. Oh and a nice glass of ice-cold beer. Remember if you use the beer cold then the prove will be longer. This actually makes for a better taste but it’s worth remembering in case you’re in a hurry. You could warm the beer a little if you need the bread more quickly. I guess this might be the only time warm beer is acceptable…
One year ago: Wedding macarons and Lemon and almond breakfast rolls and Sticky Bounty rolls
Two years ago: Bakewell tart with a vanilla crust and Father’s Day man-cake
Beery walnut bread
Makes 1 loaf
- 500g strong white flour (plus extra for shaping)
- 7g sachet easy bake yeast
- 7g salt
- 15mls olive oil
- 330ml bottle Duvel beer (or any beer you like)
- 100g walnuts, chopped
Mix together all the ingredients bar the walnuts, then knead the dough until smooth and elastic. This takes about 4 minutes on speed 2 of the KitchenAid with a dough hook. If doing it by hand about double the time, though depends on how zealous you are. Cover with clingfilm and leave to prove until doubled in size. The time this takes depends on the warmth of the beer you used and the warmth of the room you prove the dough in.
Knock the dough back by deflating with either a few turns of the dough hook or punching down with your hands, then add the walnuts and knead in. Shape the dough into a loaf shape, tucking your hands underneath to create tension on the top of the loaf, then place on a floured baking tray. Lightly flour the top of the loaf and cover loosely with clingfilm. Then leave to double in size before slashing with a very sharp knife and baking for about 30 minutes in a very hot oven. (220C/gas mark 7.) The bread will sound hollow when tapped underneath and also be brown when ready.