Ploughmans Lunch With Beer Bread Loaves Recipe

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

chutney

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa adds flavor with fewer calories.

pickles

🥗Healthier: cucumber slices

💰Cheaper: sour cream

Cucumber slices provide a fresh crunch.

Sift a mix of wholemeal and self-raising white flour with a good pinch of salt.

Add 250 ml of beer to the flour mixture and mix until it becomes quite wet.

If the dough is too firm, it will cook dry in the center; aim for a wet mix that falls through the whisk.

Butter the small loaf molds and dust the inside with a tablespoon of flour to prevent sticking.

Three-quarters fill the molds with the dough and allow it to rise until it comes above the mold.

Place the molds on a tray, spaced 1 cm apart, and bake in the oven at 180°C for 25 to 30 minutes.

Prepare pickled onions by slicing red onions into rings and mixing with salt, sugar, and 2 tablespoons of red wine vinegar.

Use a weight to press down on the onions to speed up the pickling process.

For the salad dressing, mix 1 tablespoon of English mustard, 1 tablespoon of honey, salt, pepper, white wine vinegar, and olive oil (3 parts oil to 1 part vinegar).

Prepare the salad with a mixture of romaine lettuce and watercress, adding sliced radishes and thinly sliced apple.

Once the beer bread is baked, glaze the top with milk and return to the oven for the last 5 minutes.

Assemble the Ploughman's Lunch by adding slices of cheddar, ham, and Stilton cheese on the board, along with the pickled onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens