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Cider bread

Serve this cider loaf with cheese and homemade chutney
cider bread

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

www.bakertom.co.uk

Makes    1 loaf

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.

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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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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.

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