Cheddar, Beer and Mustard Pull-Apart Bread
Photo © Deb Perelman
- 4 tablespoons unsalted butter
- 1/4 cup plus 1/3 beer, preferably dark but really, use whatever you like to drink
- 2 1/2 cups all-purpose flour, divided
- 1/3 cup rye flour (use additional a-p flour if you don’t have this)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 envelope) instant yeast
- 1 teaspoon table salt
- 2 large eggs, at room temperature
- 3 tablespoon unsalted butter
- 1 tablespoon Dijon or a mustard of your choice
- 1 1/2 teaspoons Worcestershire sauce
- Dash of hot sauce
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon table salt
- Several grinds black pepper
- 1 1/2 cups shredded cheddar
- Condiments
- Dijon or a mustard (1 tablespoon)
- Hot sauce (1 Dash)
- Mustard powder (1 teaspoon)
- Worcestershire sauce (1 1/2 teaspoons)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Black pepper (3 grinds)
- Granulated sugar (2 tablespoons)
- Instant yeast (2 1/4 teaspoons)
- Paprika (1 teaspoon)
- Rye flour (1/3 cup)
- Salt (1 1/2 teaspoon)
- Dairy
- Butter, unsalted (7 tablespoons)
- Cheddar (1 1/2 cups)
- Refrigerated
- Eggs, large (2)
- Other
- 1/4 cup plus 1/3 beer, preferably dark but really, use whatever you like to drink
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 4, 2012 (1 year ago).
720 people saved this recipe.
