Bread sauce loaf
I love bread sauce and I love bread so this combination is a winner for me. It tastes exactly like bread sauce – oniony and cloves.
I share my bread sauce recipe first. Then if you happen to have some left over then I urge you to make this bread.
Bread Sauce
1 onion, peeled and chopped in half
12 cloves
1 bay leaf
10 black peppercorns
425ml (15 fl oz) whole milk
25g (1 oz) butter
4 tbsp double cream
75g (3 oz) breadcrumbs
salt and pepper to taste
Method
Stick the cloves into the cut onion and place in a pan with the bay leaf and the peppercorns. Pour the milk over. Bring the milk to boiling point and then take off the heat and cover and leave to infuse for at least two hours.
Strain the milk into a jug and then pour back into the pan. Add the butter and the breadcrumbs and place onto a gentle heat and stir occasionally until the breadcrumbs have swollen and thickened the sauce. This will take about 15 minutes. You can now leave it to stand until you are ready to serve.
Just before serving add the cream and reheat gently. Add salt and pepper to taste. Serve in a warmed bowl.
Bread Sauce Loaf
500g white bread (strong) flour
10g fine sea salt
5-7g easy bake/ instant yeast
bread sauce (whatever you have left over – I used about 160g)
150g milk, warmed to hand hot and then left to cool a little.
200g tepid water
Method
Place the flour, salt and yeast in a bowl and mix together. Add the bread sauce and the warm milk. Add most of the water, you may not need it all as the bread sauce adds moisture. Start to mix the dough with your hands until it is well combined. Let the dough rest and then carry out the stretch and fold method as usual and allow the dough to rise. Shape for a tin or however you prefer your bread and allow to rise again. When the dough is airy and ready to bake place in a preheated oven at 220C, 430f, gas mark 7 for 25-30 minutes until baked. Allow to cool on a wire rack.
