Cheddar & Beer Pull-Apart Bread
This pull-apart bread is made with cheddar cheese, beer, mustard, hot pepper sauce and horseradish. It's cheesy, moist and packed with deliciousness.
Yield
8 servingsPrep
20 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
beer, dark
plus 1/3 cup |
* |
| 1 | tablespoon |
sugar
|
|
| 2 ¼ | teaspoons |
yeast, active dry
1 package |
|
| 2 ⅓ | cups |
whole-wheat flour
or white whole wheat, plus 1/2 cup more |
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| Filling | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | tablespoon |
whole-grain mustard
|
*
|
| 2 | tablespoons |
red hot pepper sauce
or as needed |
*
|
| 1 | tablespoon |
horseradish sauce
or as needed |
|
| ½ | teaspoon |
black pepper
or as needed |
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough: | |||
| 59 | ml |
olive oil
|
|
| 59 | ml |
beer, dark
plus 1/3 cup |
* |
| 15 | ml |
sugar
|
|
| 11 | ml |
yeast, active dry
1 package |
|
| 552 | ml |
whole-wheat flour
or white whole wheat, plus 1/2 cup more |
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| Filling: | |||
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
dijon mustard
|
|
| 7.5 | ml |
whole-grain mustard
|
*
|
| 3E+1 | ml |
red hot pepper sauce
or as needed |
*
|
| 15 | ml |
horseradish sauce
or as needed |
|
| 2.5 | ml |
black pepper
or as needed |
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
In a small saucepan over medium heat, add olive oil and beer until lukewarm.
Remove saucepan from heat, and pour liquid into a small bowl with sugar and yeast. Set aside for 5 to 10 minutes until foamy.
Meanwhile in a large bowl of mixer with an electric dough hook, add flour and salt, and mix with a wooden spatula.
Pour yeast mixture and egg into flour mixture, and stir with wooden spatula until combined and moistened.
Put on dough hook, turn it on and knead dough until elastic and smooth.
Turn dough out, coat bowl with cooking spray or brush with oil.
Put dough back into bowl, cover with a damp kitchen towel. Let rest in a warm place until double in size, 1 to 2 hours.
Meanwhile whisk together olive oil and dijon mustard in a small bow until smooth. Set aside.
In a medium bowl, mix together whole grain mustard, hot pepper sauce, horseradish sauce, black pepper and cheddar cheese until well combined.
Put both oil-mustard mixture and cheese mixture into frige until ready to use.
When dough is doubled, remove from bowl to a well oiled surface, punch dough down, and knead for a few times.
Roll dough out into a 24 by 12-inch rectangular.
Brush olive oil-mustard mixture evenly over dough.
With a pizza cutter, cut dough crosswise into 6 4 by 3-inch rectangular.
Divide cheese mixture into 6 equal amounts.
Spread first cheese mixture over first 4 by 3-inch dough.
Place second dough on top pf cheese mixture.
Repeat same step until all doughs are stacked with cheese mixture in between.
The last portion of cheese should be on top of the sixth layer.
With a sharp knife, cut stacked dough into 6 equal portion.
Well grease a 9 by 13-inch loaf pan.
Start to arrange each stack into pan, it maybe feel a little bit tight in the end, just squeeze stacks to make more space for last one or two stacks.
Loosely covered with plastic wrap and let rise again, 1 to 1 1 /2 hours.
Preheat oven to 350℉ (180℃) F when second rising is close to end.
Bake bread until it's golden and brown on top, about 30 minutes.
Let cool in pan on wire rack for about 15 minutes.
Remove from pan and serve warm.
Or let cool completely on wire rack if you can wait that long...
Leftover bread can be kept in an air-tight container for a couple days, or frozen for up to 1 month.
