I must admit that as soon as I saw this recipe on the blog Smitten Kitchen, I knew that it will
I must admit that as soon as I saw this recipe on the blog Smitten Kitchen, I knew that it will be my next breakfast. This is partly due to the fact that it reminds me of a beer bread I baked a while ago and fell in love with. Additionally, I ate that bread with cheddar cheese and it was deliciously again. And here we have it all together. And believe me, or better try it yourself, because it is something great and memorable. After baking, the cheese pieces are nicely separated, so we have a ready sandwich. It goes pretty well with fried egg and a healthy dose of pepper.
You will need:
For a bread:
- 4 tbsp butter
- ¼ cup and 1/3 cup beer
- 2 & ½ cups all-purpose flour, divided
- 1/3 cup rye flour (use additional a-p flour if you don’t have this)
- 2 tbsp sugar
- 2 & ¼ tsp (1 envelope) instant yeast
- 1 tsp salt
- 2 large eggs, at room temperature
For filling:
- 3 tbsp unsalted butter
- 1 tbsp mustard
- 1 & ½ tsp Worcestershire sauce
- dash of hot sauce
- 1 tsp mustard powder
- 1 tsp paprika
- ½ tsp salt
- several grinds black pepper
- 1 & ½ cups shredded cheddar
Let’s start with the preparation of the dough. In a small saucepan melt the 4 tablespoons butter with ¼ cup of beer. Turn off a heat, add the remaining part of beer (1/3 cup), then set aside to cool down (should still be warm).
In a bowl mix 2 cups flour, sugar, yeast, and salt. Add butter mixture and blend until the dough becomes moist. Add one egg after another and continue mixing. Add the remaining flour – ½ cup wheat flour and rye flour and stir until all ingredients are combined. Knead the dough for a few minutes (3-4).
Grease a bowl with an olive oil and transfer dough in it, covered loosely with foil and set aside for an hour (the dough will increase the volume).
Meanwhile prepare a filling. In a small saucepan melt 3 tablespoons butter, set aside and add the mustard, Worcestershire sauce, spicy sauce. Stir until all ingredients are well combined and set aside.
In a medium bowl mix the mustard powder, paprika, salt and pepper, add 1 & 1.2 cups cheese and stir until the cheese is evenly covered with the spices. It is good to put it in the refrigerator to avoid it getting soft.
Grease a 9×5 inch loaf pan with a butter.
On a well floured surface roll out the dough into a rectangle the size of about 50 cm by 26 cm, make sure the dough will not stick to the counter. Spread mustard paste over the dough, then cut into 5 equal strips, along the longer side. Sprinkle the first strip with ¼ of cheese, place on it another strip of dough and repeat process until you will use all the cheese and strips of dough.
With a very sharp knife, very gently divide the dough and cheese stripes into 6-7 parts (each should have about 4-5 cm). Then place the pieces in the form one after another (you can help yourself with this process by standing your loaf pan up on its short end to make the next part easier). When finished just shimmy it a little bit, then cover loosely with foil form and set aside for about 30-40 minutes.
Heat the oven to 175*C and bake for about 25-35 minutes.
Enjoy, Marta