Recipe Name
Beer and Cheese Bread
Notes
Leave to cool for 10 minutes or so before you slice!! I was in too much of a hurry to get at that glorious-smelling loaf and ended up shredding one end in my haste ;-)
Yield
Makes 1 loaf
Category
Breads & Rolls
Contributor
Jane Waites
Country/Ethnicity of Origin
Ingredients
500g self-raising flour (3`3/4 cups and 2 T)

`1/2 tsp salt 125g cheddar, cut into small cubes (`1/4 lb) 340ml beer (a can in South Africa, slightly less than a full can here in the UK)(1`1/2 cups) 50ml water (`1/4 cup) 1Tbsp fresh thyme 50ml sesame or sunflower seeds (`1/4 cup) Maldon salt to sprinkle on top

Instructions
Pre-heat the oven to 180°C. Grease a small loaf tin.

Sift flour and salt together in a mixing bowl. Stir in the beer, cheese, water and thyme. You can add a little water if the dough is too dry. Mix until all the flour has been moistened and the dough forms a cohesive mass. Transfer the dough to the loaf tin, sprinkle with seeds and Maldon salt and place in the pre-heated oven. Test with a skewer after about one hour when the top is golden brown - if the skewer comes out clean, remove from oven. Serve with plenty of butter.