Sunday, February 12, 2012

Beer + cheddar + mustard bread

Lester has been excited about this ever since Toni linked to it a few days ago. And what sounds like a better use of a Sunday than either writing a talk or making beer/cheddar/mustard bread? Adapting beer/cheddar/mustard bread for sourdough. The pull-apart style is great, but the rolls are very good too if that's more your speed.

1 t yeast
1/2 c pale beer (eg TJ's Mission St)
1 c starter
2.5 c bread flour
1/4 c rye flour
1/4 c wheat bran
1/2 stick butter, softened
1 egg
1.5 t salt

3 T melted butter
1 T Dijon mustard
1.5 t bbq sauce
hot sauce to taste
1.5 c shredded cheddar
1 t mustard powder
1 t paprika
1/2 t salt
ground pepper

Dissolve the yeast in the beer, then combine all of the bread ingredients and knead until smooth and elastic. Let rise until doubled (about 6-8 hr). When you're about ready to form the bread, make the fillings: the mustard filling (stir together the melted butter, mustard, bbq sauce, and hot sauce until smooth) and the cheese filling (mix together the cheddar, mustard powder, paprika, salt, and pepper until the cheese is evenly coated with spices).

Butter a loaf pan (9x5") and find a muffin tin in case you have extra dough. Flour a surface and turn out the dough. Roll the dough into a rectangle that's at least 20"x12" (mine was closer to 24"x15") and has fairly straight sides and square corners. Spread the mustard filling evenly over the entire surface of the dough, then slice into 4"x12" (or longer, but not wider) strips. Sprinkle 1/(number of dough strips)ths of the cheese on one strip of dough, place another strip on top, sprinkle with more cheese, etc. Slice the stack into 2"-3" wide strips. Tip your loaf pan so it's standing on the short side, and stack the stacks on top of each other until the pan is full (4" side along the 5" side of the loaf pan, 2" side along the usually-vertical side of the pan). When you tip the pan back to its normal position, the slices of dough should be standing up like slices of bread, which is exactly what they are. If you have extra dough, butter that muffin tin and roll extra strips into little muffin-size rolls (I got 6 rolls). Cover with a plastic bag and let rise until the dough is puffy but not yet filling the pans (about 2-3 hr).

When Laura starts making dinner, preheat the oven to 350F. Bake for 30-35 minutes until nicely browned and very much filling the pans. Let cool for just a couple minutes, then remove from the pans. If the slices come out of the pan in chunks because some cheese got crusted onto the pan despite your thorough buttering, just stand those chunks next to each other on the cutting board and enjoy.

1 comment:

  1. Oh nice! I haven't tried it yet. I really wanted to this weekend, but I had no time :( maybe next weekend!