In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and ...
Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Flour: Bread flour is often labelled as 'strong' flour in the UK.
The concept of a savory quick bread showcasing goat cheese fascinated me. I trust cookbook author Dorie Greenspan’s recipes, so I gave it a try. Sweetness teamed with earthy tanginess.