Quick Cheddar, dill & beer loaf

Name: Quick Cheddar, dill & beer loaf
Cuisine: British
Ingredients: 360 g plain flour – either all white or ½ white & ½ brown; 125 g grated mature Cheddar; 2 tablespoons finely chopped dill (or substitute spring onions/chives, if you prefer); 1/2 teaspoon sugar or local honey; 2 teaspoons baking powder; 300 ml pilsner/lager at room temperature; 1.5 teaspoons salt; Butter at room temperature

SugarPepper Cooks @cook_18953097

Oxford

It’s never too early in the day for beer!

Bespoke cookery tuition: www.sugarpeppercooks.co.uk

#Oxfordstudent #oxfordstudents

It’s never too early in the day for beer!

Bespoke cookery tuition: www.sugarpeppercooks.co.uk

#Oxfordstudent #oxfordstudents

SugarPepper Cooks @cook_18953097

Oxford

It’s never too early in the day for beer!

Bespoke cookery tuition: www.sugarpeppercooks.co.uk

#Oxfordstudent #oxfordstudents

It’s never too early in the day for beer!

Bespoke cookery tuition: www.sugarpeppercooks.co.uk

#Oxfordstudent #oxfordstudents

Saved

Ingredients

360 gplain flour – either all white or ½ white & ½ brown
125 ggrated mature Cheddar
2 tablespoonsfinely chopped dill (or substitute spring onions/chives, if you prefer)
1/2 teaspoonsugar or local honey
2 teaspoonsbaking powder
300 mlpilsner/lager at room temperature
1.5 teaspoonssalt
Butter at room temperature

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Steps

1

Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey and mix well – no kneading required
2

Place the dough into a buttered loaf tin and brush the top with a little oil or butter
3

Bake at 190C for about 35-40 minutes or until an inserted skewer/knife comes out clean
4

However tempted you are to eat this loaf straight from the oven, muster up enough willpower to allow it to cool on a rack for at least 15 minutes before slicing - it'll be well worth the (short) wait smothered in lashings of butter!
5

& makes a fine tuna mayo sandwich too!