Prep 20 mins
Cook 10 mins
Yes - delicious beer bread made with scallions and cheese, baked on the BBQ!! Serve straight away whilst still warm.
- 8 ounces whole meal flour
- 10 ounces self-raising flour, plus 1 tbsp for dusting
- 1 teaspoon salt
- 1 1⁄2 ounces butter
- 3⁄4 cup light ale
- 3⁄4 cup milk
- 8 ounces sharp cheddar cheese, coarsely grated
- 4 scallions, trimmed and thinly sliced
- cayenne pepper
- Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
- Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.
- Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil.
- Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal.
- Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.
- Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.