Cider bread

Serve this cider loaf with cheese and homemade chutney
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cider bread

Give your weekend loaf a twist with this cider bread recipe from Baker Tom

www.bakertom.co.uk

Makes    1 loaf

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  • You will need
  • Method

For the sponge starter:

  • Strong bread flour 100g
  • Water 60g, at room temperature
  • Fresh yeast a pinch

For the dough:

  • Sponge mixture 160g
  • Strong white bread flour 350g
  • Wholemeal flour 150g
  • Honey 50g
  • Water 100g, at room temperature
  • Cider 200g
  • Fresh yeast 10g
  • Salt 10g

Day one: the sponge starter

1. Mix the flour, water and yeast thoroughly. 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 the yeast to the right and salt to the left of the mixing bowl.

2. Form into a dough and turn onto a work surface. Knead for 10 minutes, until the dough becomes smooth and elastic.

3. Place back into the mixing bowl and cover for an hour and a half.

4. It should now be double in size and ready to mould. Place back onto a lightly floured work surface. Shape into a bloomer, place onto a tray with greaseproof paper and cover to stop it drying out. After an hour the dough should’ve doubled in size and be ready for the oven.

5. Pre-heat the oven to 220°c/gas 7. Cut a leaf pattern into the dough. Place into the oven for 35–40 minutes and bake until golden in colour. Cool for 30 minutes.

You will need

For the sponge starter:

  • Strong bread flour 100g
  • Water 60g, at room temperature
  • Fresh yeast a pinch

For the dough:

  • Sponge mixture 160g
  • Strong white bread flour 350g
  • Wholemeal flour 150g
  • Honey 50g
  • Water 100g, at room temperature
  • Cider 200g
  • Fresh yeast 10g
  • Salt 10g

Method

Day one: the sponge starter

1. Mix the flour, water and yeast thoroughly. 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 the yeast to the right and salt to the left of the mixing bowl.

2. Form into a dough and turn onto a work surface. Knead for 10 minutes, until the dough becomes smooth and elastic.

3. Place back into the mixing bowl and cover for an hour and a half.

4. It should now be double in size and ready to mould. Place back onto a lightly floured work surface. Shape into a bloomer, place onto a tray with greaseproof paper and cover to stop it drying out. After an hour the dough should’ve doubled in size and be ready for the oven.

5. Pre-heat the oven to 220°c/gas 7. Cut a leaf pattern into the dough. Place into the oven for 35–40 minutes and bake until golden in colour. Cool for 30 minutes.

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‘Made in two parts over two days, this bread is packed full of flavour from the addition of cider. This recipe was given to me by one of our bakers, Neil, a South West cider boy at heart,’ says Tom Hazzledine of BakerTom

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