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
- 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.
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”