If you’ve ever had a ploughman’s lunch washed down with a pint, you know how well cheddar cheese and pale ale go together. The first time I had this simple treat was sitting under a tree outside a small pub near Lewes in the UK in 1977, and I can still picture the slabs of rough country bread and chunks of cheese.

In this beer bread, we bring aged cheddar cheese, golden pale ale, and a rustic-looking loaf of bread together for a devilish taste sensation. You’ll know what kind of a treat awaits you when you knock the finished loaf out of the pan and the heady smell of ale assaults your nostrils – in a devilishly good way.  Then, when you cut into the loaf and see the molten nuggets of cheddar inside, you know you’re not going to have just one slice.

Important Devil’s Secret: The cheddar is crumbled, not grated, to create cheesy pockets of goodness. And, to avoid the tinny taste of too much baking powder, we use baking soda and honey instead. Taste the difference.

 

Ingredients (1 loaf)

5-6 oz (140g-170g) aged cheddar cheese

3 cups flour

1 tsp baking soda

1 ½ tsp salt

1 tsp pepper

12 oz (355ml) bottle of pale ale

2 tbsp honey

1 egg beaten

 

1. Preheat oven to 375F (190c).

2. Crumble the cheddar. The older and sharper the cheddar, the easier it is to crumble.

3. In a large bowl, combine the cheese, flour, baking soda, salt, and pepper. Pour in the beer and add the honey. Mix until combined.

4. Spoon the gloopy mixture into a greased and floured loaf pan.

5. Brush the egg on the loaf.

6. Bake the bread for 45 minutes, until golden brown and a toothpick inserted comes out clean.

7. Cool for 15-20 minutes in the pan. Then knock the loaf out of the pan and either enjoy it hot or cool it on a rack.