Cooking with Booze

   

Bierbrood

South African Beer Bread. This is great with soup on a cold winter’s night.

• 500g self-raising flour
• 125g cheddar cheese
• 50ml sesame or sunflower seeds
• 3 tbsp castor sugar
• ½ tsp salt
• 330ml beer

1. Pre-heat the oven to 180C/350F/Gas Mark 4. Grease a small loaf tin and sift flour, sugar and salt together in a mixing bowl. Then stir in the cheese and beer—you can add a little water if the dough is still too dry. You need to mix it until all the flour has been moistened and the dough forms a single, sticky lump in the bowl. Press this gently into the loaf tin, sprinkle with seeds, and place in the warm oven. After about an hour it should be nicely brown on the top—stick a skewer in, and if it comes out clean, it’s done. Let it cool and serve with plenty of butter.