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© 2019 by Cotswold Foodography

Cotswold beer bread

August 20, 2017


Two of my favourite things are local beers and freshly made bread, so this receipt is just bliss!  You can easily adapt this receipt to include any of your local beers so I encourage you to give it out and let me know how a London Pride loaf or a Hooky Norton Bloomer tastes


Prep time:- 1 to 2 hours

Cooking time: 20 minutes



1750g light malthouse bread flour

325g white bread flour

330ml bottle of Cotswold IPA

35g fresh yeast (or 14g instant)

10g butter

20g salt

20g salt




1. Mix together all the ingredients, except the salt, to form a dough. Knead on a lightly floured surface for 5 minutes. Add the salt and knead for a further 2 minutes. 


2. Place the dough in a bowl. Cover in cling film and leave in a warm place until the dough doubles in size.


3. Remove the dough and roll into shape for 2 loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for a further 45 minutes.


4.  Preheat oven to 235°C. Remove cloth, dust with flour and add a splash of water to create some steam and give a crusty finish. Bake for 20 minutes.


5.  Remove from the oven and load tins.  Tap the base of the loafs with you're thumb, if the bread sounds hollow then you're done.  Place on a cooling rack and wait.



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