Tuesday, April 29, 2014


serves four 

For the bread
200 grams light malthouse bread flour
300 grams white bread flour
300 ml beer
35 grams fresh yeast
10 grams (2/3 tablespoon) butter
20 grams (4 teaspoons) salt

For the topping
2 fillets of smoked mackerel
8 rashers of cooked lean bacon, sliced
4 duck eggs
200 grams watercress leaves 

For the mustard dressing
½ teaspoon finely chopped shallot
½ teaspoon English mustard
1 teaspoon cider vinegar
100ml rapeseed oil

For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes. Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C. Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes. To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress. Combine the mustard dressing ingredients together and drizzle over the salad. To serve, toast four slices of the beer bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.

bacon recipe source: The New West Country Cookbook; Stylist Magazine

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