Barbecue Beer Bread

1. 1

   Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

2. 2

   Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.

3. 3

   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.

4. 4

   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.

5. 5

   Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.