The Sport Book is the first book in a new series of The Sport bible, which focuses on the sport of cycling and is published by Wiley, an imprint of Penguin Group PLC.
In the series, The Sport’s founder and editor, Mark Cavendish, talks about the history of the sport and the stories behind the legends of cycling, the sport’s most iconic riders and the sport as a whole.
This year’s book includes the recipes for a new version of the classic “beer bread” recipe, which is known to most as the “beer dough” recipe.
Here’s how to make your own beer bread.
Cut the dough into a thin loaf of bread.
Cut a circle the width of the loaf of dough, but the width you like it to be, about 4 inches.
If you want to make a thicker loaf, cut another circle.
Heat a small pot of water and pour in a pinch of flour.
Heat until it bubbles.
Add a splash of vinegar to taste.
When it bubbles, add the dough to the pot.
Turn off the heat and allow to rise in a warm place until it has doubled in size.
When the dough has doubled, transfer it to a bowl and let it rest.
Meanwhile, make a batch of beer dough.
Divide the dough in half and then roll each half into a ball and put it in a bowl.
Add 1 1/2 teaspoons of salt and 1 teaspoon of white pepper to the dough.
Add about 2 tablespoons of flour and knead for about five minutes.
Put the dough ball into a large bowl, cover with a kitchen towel, then let it rise until it doubles in size again.
Place the dough balls in the warm water for 15 minutes.
If the dough does not rise again, add another 1/4 teaspoon of flour to keep it from rising.
The dough is ready to be shaped.
When done, shape the dough with a wooden spoon or a cookie cutter.
Cover with plastic wrap and refrigerate for about an hour.
Take a sharp knife and shape the beer dough into beer bread dough.
When you are ready to serve, transfer the beer bread to a serving bowl and top with the sliced meat.
This beer bread can be baked up to two hours in the oven or, when chilled, it can be frozen. 14. Enjoy!