Recipe courtesy of AGA Specialist Dawn Roads and adapted from a recipe by Jo Seagar of New Zealand. A wonderful ‘quick bread’ that has the texture and taste of a farmhouse loaf. Please note, this recipe doesn’t work with low-alcohol beer.
1lb loaf tin, well buttered
375g plain flour or a mixture of whole meal and white flour
3 tsp baking powder
1 tsp salt
1 bottle or can of beer (made up to 400 ml with water)
1 handful grated cheese
1. Preheat the Rayburn Main Oven to 200°C. Mix all of the ingredients together and spoon into the greased loaf tin, topping with the grated cheese.
2. Bake in the centre of the main oven for about 35-40 minutes. Check to see if it is done by inserting a skewer in to the centre of the loaf, if the skewer comes out clean it is done, if not bake a little longer.
3. Allow the bread to cool in the tin for 10 minutes then turn out and cool. Serve buttered or spread with cream cheese.