Beer and cheese bread recipe
 4 tsp sugar2 tsp dried yeast450ml/16fl oz brown ale, at room temperature520g/1lb 2½oz strong white bread flour, plus extra for dusting320g/11oz wholemeal flour200g/7oz cheddar, grated75g/2½oz parmesan (or similar vegetarian hard cheese), grated50g/2oz powdered milk1½tsp salt1½tsp mustard powder2 free-range eggs, beaten2 tsp fennel seeds1 free-range egg, white only, for glazing 4 tsp sugar 2 tsp dried yeast 450ml/16fl oz brown ale, at room temperature 520g/1lb 2½oz strong white bread flour, plus extra for dusting 320g/11oz wholemeal flour 200g/7oz cheddar, grated 75g/2½oz parmesan (or similar vegetarian hard cheese), grated 50g/2oz powdered milk 1½tsp salt 1½tsp mustard powder 2 free-range eggs, beaten 2 tsp fennel seeds 1 free-range egg, white only, for glazing Method In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white.Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. To serve, slice the loaves and serve with a big bowl of soup.