4 tsp sugar
2 tsp dried yeast
450ml/16fl oz brown ale at room temperature
520g/16 ½ oz strong white bread flour plus a little extra for dusting
320g/11oz wholemeal flour
200g/7oz grated cheddar cheese
75g/2 ½ oz grated parmesan
50g/2oz powdered milk
1 ½ tsp salt
1 ½ tsp mustard powder
2 free range eggs and an extra 1 for the white only for glazing
2 tsp fennel seeds
In a bowl dissolve the sugar and yeast in the brown ale, and set aside for 5/6 minutes.
Mix all the dry ingredients and two of the free-range eggs in another bowl and then add the ale and yeast mixture to it. Mix well with your hands until the mixture forms soft dough.
Using floured hands knead the dough for twenty to twenty five minutes until smooth and elastic. If the mix becomes dry, add a little water. You can use a bread machine but keep checking the dough as it will not take as long to become the right consistency.
Divide the dough into two loaves and place on a baking tray. Mark the tops with a sharp knife in a criss-cross pattern. Cover with a clean damp tea towel and leave in a warm dry draught free place until they have doubled in size.
Pre heat the oven to 200c/400f/Gas Mark 6 and cook for 25/30 minutes or until the bread is cooked through and the crust is golden brown.
Serve with home made soup or as part of a plough-mans lunch.