Beer Bread

Dark ale or stout makes a darker loaf. Makes a 20cm round.

• Ready In: 55 mins
• Yields: 20 cm round

Ingredients

• 2  cups self-raising flour
• 1  cup  wholemeal self-rising flour
• 2  tablespoons  packed soft brown sugar
• 60  g  cold butter, diced
• 1⁄3 cup  chopped mixed fresh parsley, and (optional)
•  fresh chives (optional)
• 375  ml beer, at room temperature
•  cheddar cheese, shavings to serve (optional)

Directions

1. Preheat oven to 180°C/160°C fan forced.
2. Lightly grease a 20cm (base measurement) springform pan.
3. Place flour, sugar and 1 teaspoon salt in a large mixing bowl. Rub in butter using fingers until crumble. Stir in herbs. Pour in beer slowly (it will foam); mix lightly to make a soft dough (don't overmix). Turn into prepared pan.
4. Bake for 45-50 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the pan; turn out onto a wire rack. Serve bread warm or cold with cheese.