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Two Chefs ale bread
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James Mackenzie uses a beer brewed by himself and fellow Michelin starred chef Andrew Pern for this ale bread recipe. You can use any good ale to achieve this potent combination of yeasty, malty flavours when you mix the two together.
First published in 2015
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Ingredients
Metric
Imperial
- 575ml of Two Chefs ale
- 750g of plain white bread flour
- 250g of granary bread flour
- 40g of fresh yeast
- 25g of salt
- 25g of rapeseed oil
SAVE RECIPE
Equipment
- Food mixer fitted with a dough hook
- Loaf tins
Method
1
Add the flours, yeast and salt to a mixing bowl. Using a freestanding mixer with a dough hook attachment, mix on a low setting for 1 minute, or until combined
- 750g of plain white bread flour
- 250g of granary bread flour
- 40g of fresh yeast
- 25g of salt
2
While still on a low setting, slowly add the oil, then slowly add the ale until a soft dough forms – you may require more or less ale, depending on your bread flour
- 25g of rapeseed oil
- 575ml of Two Chefs ale
3
Knead on a medium setting for 10 minutes until the dough has a smooth surface. Place in a lightly greased bowl, cover with cling film and allow to prove for at least 1 hour, or until doubled in size
4
Tip the dough onto a lightly floured surface and knead for 5 minutes. Divide into 2, roll into lengths and place in flour-lined tins. Prove again in a warm place until doubled in size
5
Preheat the oven to 210°C/gas mark 6
6
Bake the loaves for 18-20 minutes until golden in colour and hollow-sounding when tapped on the bottom
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