Beer bread – hints and tips

Before you have a go at baking the bread here's the helpful stuff that the recipe doesn't mention.

I used mature cheddar cheese in the mix and unsalted butter, melted, to brush the crust.

The beauty of this recipe is that you don't handle the bread mix and so no need to knead – sorry, couldn't resist. Use a round bladed knife to bring it together.

Use a 2lb loaf tin 9x5½x3” (in old money) – 900g approximately 23x13x7cms (in new money). Grease and line the loaf tin, even if it is non-stick. You could use a cake liner – if you do then spray the liner with Fry Light sunflower oil.

Turn the loaf tin after 20 minutes to make sure you get an even crust.

Let the loaf cool!

Most people are addicted to chocolate and all things sweet – give me a thick slice of good bread spread with quality butter and a lump of cheese any day.

The loaf is quite dense, cheesy with a slightly sweet background. It might sound strange but it's excellent. I couldn't agree more with the comment at the beginning of the recipe. I thought the Soda Bread loaf was the easiest and quickest I'd ever made – this loaf is quicker still.

Just in case it had escaped your notice your “raising agents” are the yeast in the beer and in the self-raising flour.

Could just be a great idea as part of a lunch for the end of May holidays!