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{{#seo:
|title=Cider bread, British recipe
|titlemode=replace
|keywords=#yeast #dough #ferment #ciderbread #ryeflour #fridge #bake #knead #cheese #bread #breadmaker
|hashtagrev=032020
|description=This is based on a recipe in Richard Bertinet's Dough
}}

{{Template:AdvancePreparation}}

This is based on a recipe in Richard Bertinet's '''[[Dough]]'''
(ISBN 9781856267625).

'''For the [[Ferment|ferment]]'''
{{RecipeIngredients
| 5g fresh [[Yeast|yeast]]
| 175g [[Sparkling mineral water|sparkling mineral water]]
| 200g [[Strong white bread flour|strong white bread flour]]
| 50g [[Rye flour|rye flour]]
| 5g [[Salt|salt]]
}}
'''For the [[Dough|dough]]'''

{{recipesummary
|TotalCalories = 4404
|PortionCalories = 440
|DatePublished=22nd October 2012
|Author = JuliaBalbilla
|Servings = Servings: 10 - 2 large or 4 small loaves
|Difficulty = 2
|TotalTime = 3 hours 30 minutes
|PrepTime = 2 hours 30 minutes
|CookTime = 1 hour
|Image = [[Image:Cider bread recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A unique recipe''

5/5

And a fabulous picture Julia!

[[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredientsNB
| 10g fresh [[Yeast|yeast]]
| 450g [[Dry cider|dry cider]]
| 150g water
| 750g [[Strong white bread flour|strong white bread flour]] (I use very strong Canadian flour)
| 250g [[Rye flour|rye flour]]
| 20g [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| Mix the ingredients for the [[Ferment|ferment]], having dissolved the [[Yeast|yeast]] in the water and place in a covered bowl in the [[Fridge|fridge]] overnight.
| In the morning, remove the [[Ferment|ferment]] from the [[Fridge|fridge]] and bring to room temperature.
| Dissolve the [[Yeast|yeast]] in the water and mix with the remaining ingredients.
| [[Knead]] the [[Dough|dough]] in your preferred manner.
| Shape into a ball and leave in an oiled bowl, covered with [[Clingfilm|clingfilm]] for about an hour.
| Remove from the bowl, re-shape the [[Dough|dough]] into another ball and return to the bowl for another hour.
| Divide the [[Dough|dough]] into 2 or 4 and shape as desired.
| Allow to prove, covered, until ''almost'' doubled in size.
| Make cuts if desired.
| [[Bake]] at 230° C (450° F - gas 8) for 45 minutes, reducing the heat to 200° C (400° F - gas 6) after 10 minutes.
| Once [[Baked|baked]], allow to cool on a wire rack.
}}
===Serving suggestions===
Serve with [[Cheese|cheese]] and [[Pickles|pickles]].
===Variations===
You can use [[Dried yeast|dried yeast]] if preferred, but reduce the quantity by half of that given for fresh [[Yeast|yeast]]. The mixing, [[Kneading|kneading]] and rising can be done with the aid of a [[Breadmaker|breadmaker]] or [[Food processor|food processor]].
===Chef's notes===
My oven is rather tempermental so check your [[bread]] towards the end of the cooking time.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/yeast|#yeast]] [[Special:Search/dough|#dough]] [[Special:Search/ferment|#ferment]] [[Special:Search/ciderbread|#ciderbread]] [[Special:Search/ryeflour|#ryeflour]] [[Special:Search/fridge|#fridge]] [[Special:Search/bake|#bake]] [[Special:Search/knead|#knead]] [[Special:Search/cheese|#cheese]] [[Special:Search/bread|#bread]] [[Special:Search/breadmaker|#breadmaker]]
</code>

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