Lager Batons

After the sourdough fiasco I felt the need to purge the memory by baking something successfully. This is a handy recipe as it uses only store cupboard essentials: flour, salt, yeast, honey and lager.

Preparation time: 20 minutes
Cooking time: 15 minutes
Skill level: easy
Makes: 4 batons

Ingredients

• strong white flour – 425g
• lager – 250ml
• dried yeast
• honey – 2tbsp
• olive oil – 2tbsp
• dried yeast – 1tsp
• salt – 1tsp

In a bowl mix together the flour and salt.

Heat the lager to a moderate heat and then transfer to a measuring jug. Stir in the honey and leave until at blood heat. When at the correct temperature, stir in the yeast and set aside for 5 minutes until there is a good yeasty head.

Pour into the flour mixture along with the olive oil and form into a dough.

Knead for 10 minutes, return to the bowl, cover with oiled clingfilm and leave in a warm place for about an hour or until doubled in size.

Turn out onto a floured surface and knead for a minute or two.

Divide into 4 pieces and roll each into a 12 inch baton.

Place on a well-oiled baking tray (leaving ample room for expansion), cover loosely with oiled cling film, set aside somewhere warm for a further hour or until doubled in size.

Remove the clingfilm (no, really) dust with flour and place in a pre-heated oven (200C/gas mark 7) for 15 minutes. Turn when halfway done to ensure even cooking.

Leave to cool on a wire rack.

Verdict: A soft sweet bread which goes very well with a strong sharp cheese. Does not taste of lager.

Drink: K4e.

Entertainment: The Monochrone Set – Eligible Bachelors. The result of a bored and nostalgic hour on Amazon. “Corrugated horse flesh candy in lime marmalade, Dolphin heads in aspic with a butterfly brocade”