Thursday, May 9, 2013

Cheesy Mustard Beer Bread

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Did you catch yesterday's post of Fortune Favors the BOLD BEER CHILI???  My very favorite beer to cook with is my Kansas City's own Boulevard Brewing Company's BULLY PORTER!  Dark roasted Malts create a Mid Western American version of a British Porter.  The beer is thick and loaded with flavors, enough to Boldly flavor the chili and also enough to create about the best Beer Bread you will ever make.

With the cheesy mixture baked into the inside the bread (sort of like a cinnamon loaf), this is something to remember.

And more than just cheese in the center as the cheese is moistened with a whole grain mustard and more.

Enough to enjoy as a soup and sandwich when paired with the chili...

Keep scrolling down for this easy to follow recipe with plenty of DIY Photos...

OK... Here's What I Did...

Cheesy Mustard
Beer Bread

  • 4 TBS Butter
  • 1/4 Cup Plus 1/3 Cup Porter Beer (or a stout), Room Temperature
  • 2-1/2 Cups Flour
  • 1/3 Cup Rye Flour
  • 4 TBS Sugar
  • 2-1/4 tsp (one Envelope) Bread Machine Yeast (Sometimes called Quick or instant Yeast)
  • Big Pinch Sea Salt
  • 2 Large Eggs, Room Temperature
  • For the Filling...
  • 4 TBS Room Temperature Butter
  • 3 TBS Whole Grain Dijon Mustard (Best available Quality)
  • 3 tsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • Big Pinch Sea Salt
  • Several Grinds of a Pepper Grinder
  • 2 Cups Sharp Cheddar Cheese, Best available quality), freshly grated
Cooking Directions
  1. For the bread dough, in a small sauce pan, heat 1/4 cup Porter or stout Beer over medium low heat to about 140 degrees.
  2. Add the butter and stir until just melted. Add the remaining 1/3 Cup of Beer and remove from the heat. The liquid needs to be warm, about 110 degrees in order to activate the yeast.
  3. In a stand mixer, add the flour, Rye Flour, Sugar, Yeast and Salt and mix.
  4. Add the Beer/Butter mixture and mix until all of the flour is moistened.
  5. Add the Eggs and allow the dough hook to knead the dough for about 6 minutes on low.
  6. Cover loosely with plastic wrap, set in a warm place and allow to rise, doubling in size for 1=1/2 hours.
    . In a Medium sauce pan over medium low heat, melt the butter.
  8. Whisk in the Worcestershire Sauce, Paprika, Salt and Mustard until combined.
  9. Remove from heat and mix with the cheese.
  10. To Assemble... After the dough has risen, punch down and hand knead for a couple of minutes. Add additional flour or small small small amounts of water as needed to make a moist tacky dough (but not wet and sticky or dry and smooth.
  11. Roll out flat either by hand (flat as you can) or with a roller to about 1/2 inch thick
  12. Spread the cheese evenly over the dough, except about 1 to 2 inches at the top and bottom and just roll... To make a single roll, just roll up from the bottom and meet at the end. To make a double circle as shown in the photos, roll from the bottom and the top equally until you meet in the middle.
  13. This makes two loafs, divide and put in a prepared loaf pan (spray non-stick). Cover again and allow a second rise for another hour.
  14. Bake at 350 degrees (preheated oven) for 25 minutes.
  15. Serve WARM with a HOT Bowl of Fortune Favors the BOLD Beer Chili and ENJOY


So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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