I have stolen this bread recipe from another blogger, Jeanne Horak, but have made it my own by using German beer, rosemary and Emmenthaler cheese. Eat it still warm from the oven with slabs of butter, and don't forget to thank me (and Jeanne).
500g self-raising flour
1/2 teaspoon salt
125g Emmenthaler cubed
340ml beer
50ml water
1 tablespoon of fresh rosemary chopped
Maldon (or kosher) salt to sprinkle
Preheat oven to 180°.
Grease a small loaf tin.
Sift flour and salt into a mixing bowl.
Stir in beer, cheese, water, rosemary.
Mix until all the flour is moistened the dough forms a consistent mass.
Transfer to loaf tin, sprinkle with salt and place in oven.
Test with skewer after one hour and if it comes clean, remove from the oven.
Eat with large slabs of butter and thank me.
