Recipe
Traditional Nepali Sel Roti
A festive Nepali rice-flour ring bread, lightly sweet and crisp outside with a soft chewy centre.
Cheesy Beer Bread with Fennel Seeds
Baking
serves 10
Cheesy Beer Bread with Fennel Seeds is a deeply savoury loaf that combines the malty depth of ale with sharp cheeses and aromatic fennel. It bakes with a crisp crust and soft, flavourful interior that is excellent warm from the oven.
Serve it alongside soup, with stews, or sliced and toasted with butter for a brilliant comfort-food side.
25 mins prep30 mins cook2 hrs 25 mins total
In a jug, whisk brown ale with sugar and yeast and leave for 5 minutes until lightly foamy.
In a large bowl, combine flours, salt, fennel seeds, mustard powder, cheddar and parmesan.
Pour in the ale mixture and mix to form a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and prove in a warm place for about 60 minutes until nearly doubled.
Heat oven to 200°C (180°C fan). Shape into a loaf, place on a lined tray, and score the top.
Brush with beaten egg and bake 28 to 32 minutes until deep golden and hollow-sounding underneath.
Cool on a wire rack for at least 20 minutes before slicing.
Keep cooking
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