Tuesday, June 4, 2013

Cheese, Mustard & Beer Bread


This is great-tasting yeasty bread.  If you love mustard, cheese, and beer, this one's for you.  This is my version as adapted from Smitten Kitchen.

CHEESE MUSTARD BEER BREAD
FOR THE BREAD:
4 T butter
1/4 + 1/3 C dark beer
2 3/4 C flour
1 T sugar
1 packet highly active yeast
1 teaspoon salt
2 eggs

FOR THE FILLING:
3 T butter
1 T spicy brown mustard
1 1/2 teaspoons Worcestershire sauce
Hot sauce, to taste (I used Cholua)
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 C shredded cheese (I used Colby Jack, but use what you like)

To start the bread, place the yeast, flour, sugar and salt in the bowl of a stand mixer.  Heat the 1/4 C beer and the 4 T butter in a small saucepan. Whisk until the butter has melted.  Let it cool slightly.  Whisk in the remaining beer.  Add the beer mixture to the mixer and combine.  Add in the eggs and knead until it forms into a ball.  Place the dough in a large greased bowl and cover.  Let it rise for about an hour or until doubled.

Meanwhile, make the filling.  Melt the 3 T butter in a small pot.  Remove from heat and stir in the Worcestershire, brown mustard and hot sauce. In another bowl, combine the mustard powder, paprika, salt and pepper. Using your hands, mix the cheese around in the spice mixture.

Spray a 9 x 5 loaf pan with nonstick spray.  After the bread has rested for an hour, turn the dough out onto a well-floured board.  Roll the dough out into roughly a 20 x 12 inch rectangle.  Spread the butter/mustard mixture all over the top of the dough, all the way to the edges.  Cut the dough carefully with a serrated knife into five even strips along the 12 inch side, meaning you should have five 12 x 4 inch strips.  Now cut each strip into 2 x 4 inch squares.  It's okay if it's not perfect.  You will be overlapping them and the next rise will hide imperfections.

To assemble the bread, set the loaf pan onto one short end.  Sprinkle a section of dough with the cheese mixture and lay it in the end of the pan touching the counter.  Repeat with dough sections and cheese, overlapping the sections in the pan, until the last pieces which should have no cheese on the outer edge.  Think of it as laying playing cards in the pan and stacking them.  If you don't seem to have enough dough to get to the end, turn the pan back right-side up and gently shake the pan to loosen the stacks up.  The next rise will fill in the gaps.  Cover and let it rise for another 30-45 minutes or until it grows over the top of the pan. (If this process isn't clear, click on the words "Smitten Kitchen" above.  She has detailed pictures of the process.)

Preheat the oven to 350 degrees.  Bake the bread for 25 to 35 minutes or until it is puffed and browned.  Let it cool for about five minutes before turning it out.  Eat this bread while it is hot or warm so that the cheese is still soft.

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