LOVE LOCAL
PINT GLASS BREAD MAKES 1 LOAF
A little oil is helpful when making bread, for a smoother dough and a crispy crust, and any oil works. You can make this bread with supermarket value- range bitter, but it also works very well with cider.
2 pint glasses of plain fl our, plus extra for dusting
1 pint glass of warm beer 1 tsp dried active yeast 1 tsp sugar Pinch of salt Oil, for the dough and greasing
1 Tip the fl our into the bowl then use the bottom of your glass to make a well in the fl our.
2 Pour half the beer into the pint glass and microwave it for 40 seconds to warm it through. Warming it helps wake up the yeast granules so your bread can rise. Top up with the rest of the beer – too hot and the yeast will die. You want it to be pleasantly warm, not scalding.
3 Pour the beer into the middle of the fl our. Add the yeast, salt, sugar and a dash of oil and mix well to make a dough. Mix briskly until the dough comes together – if it is cracking, add a small amount of water. If it’s tacky, add a shake of fl our.
4 Flour your work surface generously, then tip the dough onto it and start to knead it. Drive your knuckles into the dough to stretch it away from you. Fold it over from the back to the front. Turn it around a bit. Repeat. There’s no real wrong way to do it, just work out what feels right for you. Oil your hands, then knead for 5–10 minutes.
5 Pop it back into the bowl and cover it with cling fi lm or a clean tea towel. Pop the bowl somewhere warm and leave it for an hour, or overnight for a tangy bread that’s a bit like a sourdough and really rather lovely – the beer and yeast ferment, and it’s delicious.
20 | THE WEST COUNTRY FOODLOVER BRUNCH!
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6 Preheat the oven to 180C/Gas 4. Dust the work surface with fl our and tip out the dough onto the work surface. Roughly mould the dough to your preferred loaf shape. Take a knife and score three slashes into it about a centimetre or so deep.
7 Dust the top with some of the worktop fl our and stick the bread straight onto the middle shelf of the oven for 1 hour.
8 When the hour is up, open the oven door, grab a tea towel and remove your bread. Turn it over and tap its base – if it sounds hollow, it’s done. If you’re unsure, insert a sharp knife in the middle and see if it comes out clean.
9 Leave it to cool for 10 minutes on a wire rack, then slice it and enjoy.
Cooking on a Bootstrap by Jack Monroe, published by Bluebird
Did you Know...?
Irish folklore says that bakers must score the top of their uncooked loaves because it lets the fairies out!
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