- 1
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Add the two flours, yeast and salt in the mixing bowl. Keep the salt and yeast apart at this stage.
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- 2
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Get your favourite pale ale. I've used Spitfire Ale in this recipe
- 3
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Add the butter to the bowl and start to mix whilst adding the ale gradually. You are looking for the dough to come away from the sides of the bowl (so may need slightly more or less ale)
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After about 10 minutes the dough should be soft and pliable. Tip the dough out onto a work surface which has a drop of olive oil on it. This is better than a floured surface - it makes kneading easier
- 5
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Knead the bread until it becomes soft and shiny. The dough shouldn't be sticky once done. There are many techniques for kneading dough - this is mine
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- 7
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Shape the dough into a ball
- 8
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Put the dough back into an oiled bowl and cover with cling film (or a shower cap!) and leave to prove and rise for about an hour. It should double in size
- 9
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The dough has doubled in size - it's like magic!
- 10
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Tip out the dough onto a floured surface and fold In on itself until all the air is knocked out. Then divide into 14 pieces each weighing 60g
- 11
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Roll each piece into a tight ball and prepare 2 baking sheets by dusting with flour or putting baking parchment on them
- 12
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Place 7 balls on each of the two baking sheets in this formation. Then cover loosely with oiled cling film and allow to rise for an hour. Pre heat oven to 200°C
- 13
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Once risen dust with flour and make 3 small snips in each till with sharp scissors. Bake in the oven for 30 minutes at 200°c or until golden brown. When done they will sound hollow when tapped
- 14
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Allow to cool on a wire rack. Try with butter on their own. Gorgeous!
Ingredients
| 400 | Grams Strong white bread flour |
| 100 | Grams Whole meal bread flour |
| 30 | Grams Softened butter |
| 10 | Grams Fast action yeast |
| 10 | Grams Salt |
| 300 | Milliliters Spitfire Ale (or your favourite pale ale) |