- February 2017
- Makes 1 x 800g loaf (12 slices)
- Hands-on time 30 min, oven time 40 min, plus rising and proving
Nothing beats the smell of freshly baked bread wafting through the house. Brewer Emily Scott, of St Tudy Inn, uses a copper ale in her recipe for a strong hoppy flavour. We recommend serving the bread with cheddar.
- 1.6g (0.2g saturated)
- 30.3g (1.6g sugars)
Pouring water into a roasting tray in the bottom of the oven (step 4) creates steam, which helps the bread to rise and form a thick, chewy crust.
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