Barbecue Beer Bread - cooking recipe

Ingredients

8 ounces whole meal flour
10 ounces self-raising flour, plus 1 tbsp for dusting
1 teaspoon salt
1 1/2 ounces butter
3/4 cup light ale
3/4 cup milk
8 ounces sharp cheddar cheese, coarsely grated
4 scallions, trimmed and thinly sliced
cayenne pepper

Preparation

Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.
Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil.
Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal.
Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.
Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.