Ingredients
- 3 cups (385g) self-raising flour
- 1/2 teaspoon (2.5ml) salt
- 3 tablespoons (45ml) castor sugar
- 1 can (340ml) of stout / dark beer
- 1 packet dry brown onion gravy mix
- 1 large onion, finely chopped
- 125g grated cheddar cheese
- 1/3 cup (76g) melted butter
Preparation
Pre-heat oven to 180 degrees C. Saute the onions and set aside to cool. Sift flour and salt together in a mixing bowl. Add dry onion gravy mix. Stir in the beer (you can add a little water if the dough is too dry). Mix until all the flour has been moistened and the dough forms a cohesive mass. Pour into a greased Beer Bread loaf pan. Pour melted butter on top of dough and place in the pre-heated oven (place a baking tray below to prevent the butter from messing as the loaf rises). Bake for 45 minutes and test. Remove from oven and let it stand in the Beer Bread pan for 5 minutes. Remove the loaf from the pan and allow to cool for at least 15 minutes. Serve with plenty of butter.
