Made by Rosie Clark, this was one of three Leicestershire Loaves that won her the Leicestershire Cook Off
Leicester Beer and Honey Bread
Ingredients
- 300 g Whole meal flour
- 325 g White flour
- 7 g Dried yeast
- 150 ml Everard’s Tiger Ale Or any Ale if you cannot get Everard's
- 150 ml Warm water
- 2 T Honey
- 20 g Butter
- 5 g Salt
Instructions
- Measure the flour into a big bowl and make a well in it. Sprinkle the yeast into the well and cover it with the water. Let it sit for 15 minutes when a beige sludge will have appeared on top.
- Add in all of the other ingredients and knead by hand for 15 minutes or until the dough is so stretchy you can see light through it when you stretch it thinly.
- Pop it back in the bowl, cover it, and let it rest for 1-2 hours until it has doubled in size.
- Gently take it out of the bowl and either shape it into two sausages and pop them into well greased bread tins or simply shape it into a cob (that’s a big round loaf in Leicestershire!).
- Let it rest again, covered, for 1 hour until it has doubled in size.
- Preheat the oven to 200 C and bake for 45 minutes. When you tap the bottom of the loaf it should sound hollow.
300 g whole meal flour
325 g white flour
7 g dried yeast
150 ml Everard’s Tiger Ale (or any Ale if you cannot get Everard’s)
150 ml warm water
2 T honey
20 g butter
5 g salt
1. Measure the flour into a big bowl and make a well in it. Sprinkle the yeast into the well and cover it with the water. Let it sit for 15 minutes when a beige sludge will have appeared on top.
2. Add in all of the other ingredients and knead by hand for 15 minutes or until the dough is so stretchy you can see light through it when you stretch it thinly.
3. Pop it back in the bowl, cover it, and let it rest for 1-2 hours until it has doubled in size.
4. Gently take it out of the bowl and either shape it into two sausages and pop them into well greased bread tins or simply shape it into a cob (that’s a big round loaf in Leicestershire!).
5. Let it rest again, covered, for 1 hour until it has doubled in size.
6. Preheat the oven to 200 C and bake for 45 minutes. When you tap the bottom of the loaf it should sound hollow.
Please can you tell me if the T of honey is teaspoon or tablespoon.
Many thanks
Hi Elaine! I am so sorry, T is for Tablespoon. Thank you for asking!
Fantastic recipe tasted so good. Many thanks
If it’s not Everards, it’s not Leicestershire…!
Hello,
In these recipe if I change the dryed yeast for sourdough what amount should I use?
BR
Roberto
Dear roberto, are you using a wheat or a rye starter (or something else?). Let me know and I can advise.
I am always changing the wheats. But usually is 50% White F. and 50% rye Wheat F. with 100% Water.
The base grain of the starter makes a difference. If you are using a rye starter, double the quantity of fresh yeast called for and use that. So if it’s 10 g of fresh yeast, use 20 g rye starter and refresh it using about 20% of the called for flour and 20% of the called for water. Leave that for 8 hours and then use the remaining flour ingredients to complete the recipe. If you are using a wheat starter calculate 40% of the total flour called for and use that amount in REFRESHED starter. Then follow the recipe using all the ingredients. Does that make sense?
Thanks for your reply…!
Sure! I will try and then I will let you now how it goes!
Thanks a lot.
Roberto (from Brazil)