A Real Sacrifice


For the last couple of weeks I have been working on my latest http://www.heritagecraft.co.uk project book that deals with the Building and Operation of a wood fired Bread oven – out soon, and I felt the need to include a few bread recipes. As always happens when you get old like me the mind starts to wander and I found myself desperate to make Beer Bread with a twist.

I have seen and tried several beer bread recipes, which tend to be German or Belguim, delicious but quite heavy for my tastes. I wanted something light for lunch, so I thought I might have an experiment. Based very loosely on a French Fougasse recipe this bread uses beer in place of water, my very last bottle of my favourite Adnams Explorer beer, the sacrifices I make for my craft, with the addition of caramelised onions and sauté mushrooms. I think if you place it in an airtight container it will keep for a few days. If we ever get to keep some for that long I will let you know. It must be magical because it vanished.

It would be good cooked in a conventional oven , but Stone baked in a wood fired bread oven it takes  you to another place.


This entry was posted in bake, baking, books, Cooking, craft, Diy, Garden, heritage craft, heritagecraft, hobby, humour, leisure, publishing, Uncategorized, work and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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