Prep Time : 20 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 3 hours | Difficulty : Bread
Hello my lovelies! As promised my bread-fatigue doesn’t last long. Today we’re making a delicious savoury snacking bread. Perfect for sunny afternoons on the deck. Or cool evenings tucked up inside. Crack one of your favourite beers into this dough and pop the rest on ice for when the baking is done. And cheese goes on everything. We’re adding a little bit of wholegrain mustard to the cheese for interest and bite. Cramming it all into a pan to bake until golden on the outside and gooey on the inside. There’s something for everyone. Chewy edges and toasted cheese. Soft middle bits. No snack preference left behind.
Measure the flours and salt into a large bowl and set aside.
Warm the beer slightly. Yeah I know it feels wrong. Do it anyway. Mix the honey into the beer. Sprinkle the yeast over the liquid and leave to get foamy. It will take a bit longer than normal because there is a bit of alcohol in there which will make the yeast a little sluggish.
Mix the liquid into the flour and salt. Add the olive oil and bring together into a dough and leave to rest for 10 minutes.
Tip the dough out onto the bench and knead until smooth and elastic. Return the dough to the bowl, cover and leave in a warm spot until doubled in size.
Line the bottom of a 9 inch springform pan with baking paper. Shred the cheese with a box grater.
Press the air out of the dough and roll into a large rectangle. It should be quite thin. Mine was 12 by 18 inches. Thinly spread mustard on the dough and sprinkle with about three quarters of the cheese, leaving a 2 inch border along the long edge.
Roll the dough up and seal by pinching the border closed.
Slice into about 16 small rounds.
Fill the pan with the cheesy scrolls of dough. Distribute them evenly in the pan. All snuggled up. Cover the pan loosely and leave in a warm place until doubled in size.
Heat the oven to 200C (395F). Sprinkled the remaining cheese on top of the loaf. Sprinkle a few pumpkin or sunflower seeds on top.
Bake for 30 to 35 minutes until well risen and golden. Some fat will melt out of the cheese so place the pan on a rimmed baking sheet if it doesn’t have a flared base.
Let the loaf cool a little in the pan to help it release from the sides. Turn the loaf out onto a wire rack to cool further. Some cheese will stick. It’s just the way of the world. Use a thin knife or spatula to help.
Serve slightly warm. Tear off chunks and enjoy with a cold one. There’s only so much warm beer a person can take in one day.
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Beer + Cheese Pull-apart Loaf
Prep Time : 20 + 10 mins | Cook Time : 30 mins | Total Time : 3 hours | Difficulty : Bread | Makes : A large loaf
Chewy, malty bread stuffed with vintage cheddar – the perfect snack with a cold one.
Ingredients:
- 400 grams bread flour
- 100 grams wholemeal flour
- 2 teaspoons (10 grams) fine salt
- 1 tablespoon honey or malt syrup
- 300 mls beer
- 2 teaspoons active dried yeast
- 2 tablespoons olive or vegetable oil
- 1 to 2 tablespoons wholegrain mustard
- 2 cups (200 grams) shredded strong cheddar
- Pumpkin or sunflower seeds for topping
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowls and spoons, box grater
- 9 inch round springform pan lined in the bottom with baking paper
Directions:
Measure the flours and salt into a large bowl and set aside.
Warm the beer slightly. Yeah I know it feels wrong. Do it anyway. Mix the honey into the beer. Sprinkle the yeast over the liquid and leave to get foamy. It will take a bit longer than normal because there is a bit of alcohol in there which will make the yeast a little sluggish.
Mix the liquid into the flour and salt. Bring together into a dough and leave to rest for 10 minutes.
Tip the dough out onto the bench and knead until smooth and elastic. Return the dough to the bowl, cover and leave in a warm spot until doubled in size.
Line the bottom of a 9 inch springform pan with baking paper. Shred the cheese with a box grater.
Press the air out of the dough and roll into a large rectangle. It should be quite thin. Mine was 12 by 18 inches.
Thinly spread mustard on the dough and sprinkle with about three quarters of the cheese, leaving a 2 inch border along the long edge.
Roll the dough up and seal by pinching the border closed. Slice into about 16 small rounds.
Fill the pan with the cheesy scrolls of dough. Distribute them evenly in the pan. All snuggled up. Cover the pan loosely and leave in a warm place until doubled in size.
Heat the oven to 200C (395F). Sprinkled the remaining cheese on top of the loaf. Sprinkle a few pumpkin or sunflower seeds on top.
Bake for 35 to 40 minutes until well risen and golden. Some fat will melt out of the cheese so place the pan on a rimmed baking sheet if it doesn’t have a flared base.
Let the loaf cool a little in the pan to help it release from the sides. Turn the loaf out onto a wire rack to cool further.
Serve slightly warm. Tear off chunks and enjoy with a cold one.
Cook’s Notes:
- Use whatever beer you like the flavour of – preferably a darker beer to give more delicious flavour to this bread.
- Use a strongly flavoured cheddar to get the best results. If you felt like crumbling some blue cheese in there I feel like that’s a feeling you should run with.
- To make individual buns cut the slices slightly larger and place them into a muffin pan to rise before baking for 15 to 18 minutes.
– This bread is best the day it is made or the next – for longer keeping freeze the whole loaf and refresh in a hot oven for 10 minutes after thawing –
Adapted from Global Baker by Dean Brettschneider.
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