Drunken Policeman (Lager batons)
| Serves: | 4 |
|---|---|
| Preparation time: | 20 minutes plus rising time |
| Cooking time: | 8-10 minutes |
Ingredients
- 400g Allinsons Premium White Very Strong Bread Flour plus extra for dusting
- 50g Semolina plus extra for dusting
- 1 teaspoon fast action dried Yeast
- 250ml lager
- 2 tablespoons Olive Oil
- 1 teaspoon salt
- 2 teaspoons clear plain honey
Equipment
- Pyrex Glass Mixing Bowl
- BacoFoil
- Pyrex Non Stick Baking Sheet
Method
- Gently warm the lager in a saucepan, without letting it Boil.
- In the meantime, put the flour, semolina, salt and yeast in a large Pyrex bowl. Add the olive oil and honey and then pour in the lager, mixing until it is fully incorporated and a soft dough is formed.
- Knead on a floured surface until it is fully smooth and has an elastic texture. Put it back into the Pyrex bowl, cover with oiled BacoFoil and leave in a warm place to rise until it doubles in size. (Approx 1 hour)
- Tip the dough out into a lightly floured surface and knock it out, kneading well.
- Cut the dough into 4 pieces and then shape each into a Baton of about 30 cm.
- Put the batons into a greased Pyrex Non-stick Baking sheet, make a hood with oiled BacoFoil and leave to rise again until dough is half as big. (Approx 30 mins)
- Pre-heat oven to 220°C
- Dust the top with semolina and bake in the oven for approx 8-10minutes until slightly golden.
- When picked up and tapped in the bottom, the bread should sound hollow.
- Leave to Cool slightly in a wire rack, can be eaten warm or kept in a bread bin for a couple of days.
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