Recipe
Cheesy Beer Bread with Fennel Seeds
A savoury quick-rise loaf packed with cheddar, parmesan and fennel seed, with a tender crumb and crisp golden crust.
Ingredients
Method
25 mins prep30 mins cook145 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.
Notes
Do not over-knead once the dough is smooth; gentle handling helps keep the crumb tender.
Let the loaf cool for at least 20 minutes before slicing so the structure sets properly.
About this recipe
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.
