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Cheesy Beer Bread with Fennel Seeds
Traditional British Recipes

Cheesy Beer Bread with Fennel Seeds

BakingBreadSideSnack10

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.

Ingredients

  • 330 ml Brown ale room temperature
  • 7 g Fast-action Yeast
  • 1 tbsp Olive Oil for bowl and shaping
  • 150 g Cheddar coarsely grated
  • 1 Eggs for glaze
  • 350 g Strong white bread flour
  • 1 tsp Fennel seeds lightly crushed
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Mustard powder optional
  • 60 g Parmesan finely grated
  • 100 g Wholemeal flour

Method

25m30m2h 25m
  1. In a jug, whisk brown ale with sugar and yeast and leave for 5 minutes until lightly foamy.
  2. In a large bowl, combine flours, salt, fennel seeds, mustard powder, cheddar and parmesan.
  3. Pour in the ale mixture and mix to form a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and prove in a warm place for about 60 minutes until nearly doubled.
  5. Heat oven to 200°C (180°C fan). Shape into a loaf, place on a lined tray, and score the top.
  6. Brush with beaten egg and bake 28 to 32 minutes until deep golden and hollow-sounding underneath.
  7. 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.

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