250 ml (9 fl oz) 1 1/8 cups pale ale or lager
25 ml (1 fl oz) 1/8 cup water
1 tbsp oil
3 cups (450 g) 16 oz soft grain strong white bread flour
100 g (3 1/2 oz) 1 cup grated Cheddar cheese
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
2 tbsp skimmed dried milk powder or granules
3/4 tsp instant or fast-acting dried yeast
glaze to taste
25 ml (1 fl oz) 1/8 cup water
1 tbsp oil
3 cups (450 g) 16 oz soft grain strong white bread flour
100 g (3 1/2 oz) 1 cup grated Cheddar cheese
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
2 tbsp skimmed dried milk powder or granules
3/4 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the ale or lager and water into the bread maker bucket, then add the oil and half the flour.
2. Sprinkle with the cheese, salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread maker and set to the programme recommended in the manual (usualy basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Sprinkle with the cheese, salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread maker and set to the programme recommended in the manual (usualy basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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