CLICK HERE FOR PHOTOS OF BREAD:
I was inspired for the holidays, but mainly the fact that you can pair cheeses with beer.
This is an original reciepe, but I followed basic steps from the SmittenKitchen website for the Cheddar and Beer Pull apart bread. I didn't want to cut much out of the video, so it is approximately 23 minutes long. If you feel like being inventive, feel free to replace the beer and filling and come up with your own creation.
4 tablespoons unsalted butter
1/4 cup plus 1/3 cup Lindemans Framboise
2 tablespoons honey
1 cup of wheat flour
1 cups all-purpose flour, plus 5/6 cups of all purpose-flour
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon table salt
(wet/dry: Put in after wet and dry have been mixed)
2 large eggs, at room temperature
2 to 3 tbs of butter
2 to 3 tbs of confectioners sugar
1/3 cup of cranberries or orange flavored cranberries
3/4 cup of Brie or as desired
In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly. You want the mixture warm (70 to 80 degrees F)
Combine all the dry ingredients 1 cup of whole wheat flour, 1 cup of the all-purpose flour, sugar, yeast and table salt. Whisk the dry ingredients to get an even distribution. Pour in the butter-beer mixture, and knead with your hands until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 5/6 cups all-purpose flour, mixing until just combined.
Cover with a towel and set aside for 50 to 60 minutes, until doubled. Meanwhile, prepare fillings.
Mix melted butter and sugar, set aside cranberries
Either coat a 9-by-5 loaf pan lightly with butter or a nonstick spray and set aside.
Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn’t stick to the counter by lifting sections and re-flouring the counter as needed. Cut the dough crosswise into about 2 inch strips With a bbq sauce brush, brush the butter/sugar filling mixture on the strips. Add the cranberries and brie scoops or slices evenly on the strips. Layer the strips on top of each otheremperature).
With a serrated knife, gently cut your stack into 4-inch thick segments (each stacked segment should be approximately 4-by-2 inches).
Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer.
Cover the pan once more with a towel and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees. Drizzle honey over the top of your bread, as desired, this will enhance it's golden brown top.
Bake loaf with an aluminum sheet underneath for 35 - 40 minutes, until puffed and golden brown. The sheet will trap any cheese that oozes out. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve bread warm with cold beer (Lindemans Framboise).
Loaf “pulls” apart the easiest when it is hot or warm. If it has cooled beyond the point that the layers wish to easily separate, simply serve it in thin slices. Wrap leftovers in plastic and refrigerate. Do not keep longer than 1 week.
I hope you all enjoy! It is a bread so the sweetness is not overbearing and is like a cinnamon raisin bread. It can be reheated in a convection oven with apples and honey.