Cider Bread
Method
By BakerTom
Made in two parts over two days, this bread is packed full of flavor from the addition of cider. This recipe was given to me by one of our bakers, Neil, a south west cider boy at heart.
Day one: the sponge
1. Mix the flour, water and yeast thoroughly
2. Cover and leave on the side for 18 - 24 hours
Day two: the dough
1. Combine the sponge and the other Ingredients remembering to keep your yeast to the right and salt to the left of the mixing bowl
2. Form into a dough and turn on your work surface
3. Kneed for 10 minutes, until the dough becomes smooth and elastic.
4. Place back into the mixing bowl and cover for 1 hour and 30 minutes
5. It should now be double in size and ready to mould, place back onto lightly floured work surface.
6. Shape into a bloomer and place onto a tray with grease proof paper and cover again to stop it drying out
7. Preheat your oven to 220c / 425F / gas mark 7
8. After one hour your dough should now be double in size and ready for the oven, cut a leaf pattern onto of your dough and place into the oven for 35 - 40 minutes and golden in colour
9. Cool for 30 minutes and enjoy with some mature Hawkridge Chedder
Ingredients
Sponge
100g strong bread flour
60g water (room temp)
Pinch of fresh yeast
Dough
All of the sponge (160g)
350g strong white bread flour
150g wholemeal flour
50g honey
100g water ( room temp )
200g cider
10g fresh yeast
10g salt
You might need these
I already have an account
Log me on, I want to shopSave pounds
This week our Best of British Box will save you over*:
20%* compared with the average cost of the equivalent products from Tesco, Asda and Sainsbury's. We check this every week with mysupermarket.co.uk and remember delivery is free, saving you even more!.
order a box now >
