- Combine first 4 ingredients very well, sifting at least 3 times to ensure that baking powder is thoroughly mixed in and air incorporated.
- Sprinkle the fresh dill or rosemary into flour mixture, and incorporate well.
- Create a well in middle of flour mixture, and with a large pastry fork stir in a third of the beer at a time. Stir in beer just to moistened. Batter should be lumpy (not unlike the 'muffin method'). DO NOT KNEAD/OVERMIX or dough will be tough.
- Turn into a well greased 2lb loaf tin - for best results: line with well-buttered aluminium foil, lining all sides of the tin, with an inch or so or foil over loaf tin (for superbly easy removal). Set aside for 30 mins to rise, in a warm place.
- Bake in a preheated oven at 180 C / Gas 4 for 50 - 60 mins or till loaf has a golden brown crust.
- Remove from oven after tested done, leave in tin for 10 mins, then remove and cool on wire rack.
- Keeps well when wrapped in foil for 10 days in fridge. Lovely jubbly toasted, with butter or topped and grilled with cheese.
*DO NOT USE lager or lite beers - for best flavour, use premium ales or beers.
To form the best golden brown crust, with a pastry brush, brush top of bread with the beaten egg after bread has been baking in the oven for about 10 mins, when a light crust has formed. Then a 2nd brush of beaten egg 20 mins into the baking, and a 3rd brush of eggwash 40 mins into baking. The bread should come out with a really superb gold crust, with no overbrowning, and nicely risen.