Makes one small loaf
Total time: 50 minutes
Bake time: 45 minutes
Prep time: 1 x stubby


  • 3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons dried dill (from spice section in most supermarkets)
  • 1 cup grated Cheddar cheese, the sharper the cheese the better
  • 375ml (a throw down) of beer
  • 1 egg beaten with 2 teaspoons of water (for glaze for bread) – optional


Preheat oven to 190°C. Combine flour, sugar, salt, baking powder, dill and Cheddar into a large mixing bowl. Slowly stir in the beer until you get a good batter. Transfer to a non-stick 9” x 5” (230 x 125mm) baking tray, greased, or lined with baking paper. You can paint the mix with the optional glaze at this point. Bake for about 45 minutes or until golden brown on top. The bread is cooked when you can push a skewer (or clean screwdriver) through it with no resistance and no uncooked batter on the skewer. Cool the pan with the bread on it for 10 minutes and leave another 10 minutes before slicing. It will go stale quickly so eat without delay.