Cheddar, Beer and Mustard Pull-Apart Bread
Rating
0 out of 5 stars
(0)
Ingredients
- 4 tablespoons (55 grams) unsalted butter
- 1/4 cup plus 1/3 cup beer (140 ml), preferably dark
- 2 1/2 cups (315 grams) all-purpose flour, divided
- 1/3 cup (40 grams) rye flour (use additional a-p flour if you don’t have this)
- 2 tablespoons (25 grams) granulated sugar
- 2 1/4 teaspoons (1 envelope, 1/4 ounce or 7 grams) instant yeast
- 1 teaspoon (6 grams) table salt
- 2 large eggs, at room temperature
- 3 tablespoons (42 grams) unsalted butter
- 1 tablespoon (15 grams) Dijon or a mustard of your choice
- 1 1/2 teaspoons (8 ml) Worcestershire sauce
- Dash of hot sauce
- 1 teaspoon (3 grams) mustard powder
- 1 teaspoon (2 grams) paprika
- 1/2 teaspoon (3 grams) table salt
- Several grinds black pepper
- 1 1/2 cups (170 grams) shredded cheddar
How would you rate this recipe?
Preparation
Step 1
In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly.
Step 2
In the bowl of a stand mixer, stir together 2 cups of the all-purpose flour, sugar, yeast and table salt. With the mixer on low, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined.
Step 3
Add the remaining 1/2 cup all-purpose flour and all of the rye flour, mixing until just combined. Replace paddle with a dough hook and let the machine knead the dough for 3 to 4 minutes on low.
Step 4
Oil a medium/large bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled.
Step 5
Back in the same small saucepan used for the butter and beer, melt the 3 tablespoons butter. Remove from heat and whisk in mustard, Worcestershire and hot sauce until smooth.
Step 6
In the bottom of a medium bowl, stir together mustard powder, paprika, table salt and several grinds of black pepper. Add shredded cheddar and toss until grated strands are evenly coated with spices. Keep this in the fridge until needed.
Step 7
Coat a 9-by-5 loaf pan lightly with butter or nonstick spray and set aside.
Step 8
Turn dough out onto a well-floured counter and roll into a 20-by-12-inch rectangle. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface.
Step 9
Cut the dough crosswise into 5 strips; each should be 12-by-4 inches. Sprinkle the first one evenly with a heaping 1/4 cup of the grated cheese. Gently place another strip on top of it and repeat with remaining strips until stacked 5-high.
Step 10
Gently cut your stack into 6 to 7 2-inch segments. Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer.
Step 11
Loosely cover the pan with plastic wrap and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees.
Step 12
Bake loaf for 25 to 35 minutes, until puffed and brown. Transfer to a wire rack and let cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve warm with cold beer.
Step 13
Save recipe for the next time?
Chef's notes
Loaf pulls apart easiest when hot or warm. If cooled, serve in thin slices.
Wrap leftovers in plastic and keep at room temperature for a day. Reheat with scrambled eggs for a delicious breakfast.
