Bring out the beer bread!

Driving North last weekend I caught two minutes of The Kitchen Cabinet on Radio 4 – if you've never listened it's great fun. 10.30a.m. Saturday morning, hosted by Jay Rayner.

All I heard was beer bread without any yeast. Instantly my “easy bread antenna” twitched. A quick note to self to do a spot of research and what follows is the result.

Beer Bread

Serves 6-8

“The yeastiness of India Pale Ale is an inspired addition to Matt

Tebbutt's recipe for bread – perfect as part of a Ploughmans Lunch”

100g cheddar cheese

375g self-raising flour

3 tbsp caster sugar

330ml ale, such as India Pale Ale

20g butter, melted (optional)

Preheat the oven to 160fan/180c/Gas 4.

Grate the cheddar cheese into a mixing bowl. Sift in the flour and the sugar, then mix well. Then, slowly pour in the beer, mixing as you go, until the mixture comes together to form a wet dough.

Pour the dough mixture into a greased loaf tin and bake in the middle of the oven for 45-50 minutes, or until the bread is risen and golden brown. To check if the bread is cooked all the way through, tap the bottom with your knuckles – it should sound hollow. During the remaining 4-5 minutes of cooking you can brush the crust of the bread with the melted butter, if preferred.

Do I have your attention? Have a look at the photos coming up – I think you'll be glad you did!