Instructions: Mix the yeast, sugar and water together with a wooden spoon until creamy then cover the mixture with plastic wrap and set aside for 30 minutes until the mixture is bubbling.

Stir in the oil, beer, salt, fennel, 4 cups of flour and cheese and mix until the dough begins to form a shabby mass. Turn the dough out onto a floured surface and knead well for about 10 minutes, adding additional flour as necessary to stop the dough sticking. When the dough is silky and elastic, place it in a clean, oiled bowl, covered with plastic wrap and allow to rise until the dough has doubled.

Remove the dough from the bowl and divide into 2 pieces. Divide each half into a further 20 equal pieces then roll each piece into a rope about 15cm. long.

Bend each rope in half, then twist the two ends of the rope together. Flatten each twist slightly and place on oiled, oven-proof trays. Continue shaping all the dough pieces in this way.

Whisk together the egg and water and brush the twists generously then sprinkle with sea salt or sesame seeds.

Preheat the oven to 180 c.

Allow the twists to rise a further 20 minutes, then bake in the preheated oven for 30-35 minutes or until golden. Cool on wire racks.

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