Beer bread

Baking for Blokes by Steve Joll. Photo / Supplied

A few years back I was invited to appear on a kids' TV show, which involved getting there early to get my make-up done.

I'll be honest - I was more concerned about people thinking I had make-up on than anything else. But when I walked into the make-up room, who should be sitting there but All Black hard man Richard Loe - he of the nose-breaking forearm and menacing glare.

None of which has much to do with anything, except that of all the things I've baked on TV, this recipe has received far and away the biggest, most favourable response. It's just about the easiest thing you'll ever make and it turns out great every time.

The key: Don't forget the salt
Degree of difficulty: 2

Makes 1 loaf

1/2 cup standard flour
1 1/2 cups wholemeal flour
3 tsp baking powder
1 tsp salt
1 x 400ml can or bottle full-strength beer
1/2 cup grated cheese

Method

1 Preheat the oven to 200C. Mix together the dry ingredients, then add the beer. If it's a bit dry, add a little extra liquid. Mix well. Tip into a well-greased loaf tin and sprinkle the cheese on top. Bake for 50 - 60 minutes.

2 Being a sharp-eyed bloke, you probably noted that cans or stubbies usually hold less than 400ml. To make up the liquid, I add a warm water/oil mix of about 50ml water and 20ml vegetable oil.

Suggestions:

* Peter has tried this loaf with various beers and has yet to come across one that doesn't work. Pale ale, stout, it's all fine.

* Our mate Brett reckons adding two teaspoons of cajun spices (a pre-mixed combination that you can buy at the supermarket) works well, too.

* Experiment with some extra ingredients. As long as you stay with the base elements and the ratios, not much can go wrong.

* Recipe extracted from Baking for Blokes: DIY in the Kiwi Kitchen, $29.99, New Holland