The Recipe
cheddar, beer and mustard pull-apart bread
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 4 tablespoons (55 grams) unsalted butter
- 1/4 cup plus 1/3 cup beer (140 ml), preferably dark but really, use whatever you like to drink
- 2 1/2 cups (315 grams) all-purpose flour, divided
- 1/3 cup (40 grams) rye flour (use additional a-p flour if you don’t have this)
- 2 tablespoons (25 grams) granulated sugar
- 2 1/4 teaspoons (1 envelope, 1/4 ounce or 7 grams) instant yeast
- 1 teaspoon (6 grams) table salt
- 2 large eggs, at room temperature
- 3 tablespoon (42 grams) unsalted butter
- 1 tablespoon (15 grams) Dijon or a mustard of your choice
- 1 1/2 teaspoons (8 ml) Worcestershire sauce
- Dash of hot sauce
- 1 teaspoon (3 grams) mustard powder
- 1 teaspoon (2 grams) paprika
- 1/2 teaspoon (3 grams) table salt
- Several grinds black pepper
- 1 1/2 cups (170 grams) shredded cheddar
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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