Easy skewered bread

Bring the beer, butter and sugar to the boil and remove from the heat.
Cool until lukewarm.
Beat in the egg.
In a large bowl combine the flours, yeast and salt and make a well in the centre.
Pour the beer mixture into the well and mix to form a soft dough.
Knead the dough until smooth and elastic.
Place the dough in an oiled bowl, cover with clingfilm or a cloth and leave in a warm place to rise until double in volume.
Knock down and divide into 8 equal pieces.
Roll each piece of dough into a long, thin sausage.
Wrap one end of the dough around a long skewer and twist the rest of the dough sausage around the skewer in a spiral, leaving enough room at the bottom of the skewer to hold it while toasting the bread.
Hold the skewered bread over cool coals, turning regularly until done, about 12 to 15 minutes.
Serve with apricot jam or braaied meat and salad.
Hint: After supper, use the skewers for toasting marshmallows.