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Jeremy’s Bread for the Bread maker This recipe uses a bread maker with a large loaf, wholemeal ‘raisin’ bake, 5 hour programme setting. Serves 8 Ingredients 300g Hovis granary flour 300g plain white bread flour 1 ½ tsp salt 1 ¼ tsp yeast ¼ tsp vitamin C 30g/ ¼ cup * sunflower seeds ¼ cup bran ¼ cup wheatgerm ¼ cup dried malt extract ¼ cup Olive Oil 1 dessertspoon Marmite 100ml warm water 300ml Blandford Fly Ale Method 1. Put the yeast and vitamin C in the baking tin first. Mix the dry ingredients together in a bowl/jug and put into the tin next. 2. Use the warm water to dissolve the Marmite in a jug, then add the beer. Pour this carefully over the top of the dry ingredients. Finally add the ¼ cup of olive oil, carefully, on to the water. *If your bread maker has a raisin/seed dispenser, put the sunflower seeds in it. If not, just add to dry ingredients. 3. Set the programme (with delay if needed) then press the ‘go’ button. This recipe can be adapted for any bread maker, or you can just knead the dough and turn it into bread cakes in an ordinary oven. If you are adapting the recipe for a different bread maker, refer to the instructions with your machine. The critical quantities are the total weight of flour (600g), and total volume of water/beer (400ml). Jeremy Radford Page 28
You can take many ordinary recipes and boost them with beer, in much the same way as another person would add red wine to meat and gravy dishes and white to fish dishes. A good rule of thumb is the lighter the meat, the lighter the beer needs to be. So pheasant casserole would go well with Stinger. Thus: Any simple stew like shin of beef will be better for the addition of beer, instead of the full quantity of stock or any necessary water stated in the receipt. Beef demands a thicker, darker beer. For an extra zing, try adding a teaspoon of ginger, as it agrees so well with beer. Beef will need to simmer for 1.5 – 2 hours in a low oven having come to the boil first. Similarly cheese dishes and sauces are improved by beer; so having got the basic roux started in a pan, add beer instead of milk, a little at a time with a teaspoon of mustard. Keep stirring to keep the sauce smooth. Lastly, heaven forbid, but there may be some unfinished beer knocking about: this is ideal for the boiling of a ham before removing the skin and baking it. Put the liquid to one side and allow to cool. Remove excess fat and use the stock if not too salty (the ham should have been soaked and rinsed before boiling) to make a pleasantly satisfying pea soup. Revd. Toddy Hoare, Holton, Oxford General advice on using beer as a supplement Page 29
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