Yorkshire ale and walnut bread - recipe

Yorkshire ale and walnut bread

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  1. 1

    Add the flour to a large bowl and place the salt to one side and the yeast on the other. Add the olive oil and Yorkshire ale, to make a soft, easily kneadable dough, adding more ale or flour if needed.

    For this step you'll need:

    • 500g Country grain bread flour
    • 1½tsp Salt
    • 1 Easy bake yeast
    • 1 tbsp Olive oil
    • 350ml Ale Yorkshire
  2. 2

    Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. 3

    Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  4. 4

    Tip the dough out onto a floured surface and knead through the walnuts to evenly disperse them.

    For this step you'll need:

    • 75g Walnuts chopped
  5. 5

    Divide the dough into 4 and roll each piece in to a small oblong, flatten and then fold the ends into the middle.

  6. 6

    Turn over and roll each into a sausage shape no bigger than your baking sheet. Work from the middle out using even pressure with hands and rolling backwards and forwards.

  7. 7

    Place on 2 large lined baking sheets and cover the dough with tea towels and leave to prove for another hour until doubled in size

  8. 8

    Preheat the oven to 220C (fan 200C, gas mark 7) and place a roasting tin in the bottom of the oven to heat up.

  9. 9

    Sprinkle flour over the baguettes and make 4 slashes in each baguette using a sharp knife.

  10. 10

    Place boiling water in the roasting tin for steam and place the baking sheet on the shelf above and cook for 25 – 30 minutes until golden brown.

  11. 11

    Cool on a wire rack and serve with Wensleydale cheese.

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