Ohhhh so good. All my friends have been asking for this recipe and I’ve been quite lame and long to respond. But I am here nonetheless to post!
The original idea of the recipe comes from smittenkitchen.com, I’ve adapted the recipe a bit to make for a curious twist in the bread. Easier and quicker preparation.
- 2 teaspoons yeast
- 4 tablespoons unsalted butter
- 1/4 cup of IPA or dark beer and another 1/3 cup
- 2 T sugar
- 2 1/2 cups all-purpose flour
- 1/3 cup rye flour
- 2 large eggs, at room temperature
- 1 cup sharp cheddar, shredded
- 1 T Worcester sauce
- 2 T mustard
- 1 t paprika
- Salt and Pepper
- In a pot over medium-high heat, warm beer and butter. When melted remove from heat. Add yeast and let settle.
- Mix flour, rye flour, and sugar in a mixer with paddle attachment. Slowly pour in beer mixture.
- Switch to dough hook attachment. Kneed the dough a bit.
- Finally, add eggs. Continue to kneed until throughly combined.
- Cover dough and let sit for an hour or until doubled in size.
- Mix the filling ingredients together in a bowl.
- When ready, flour a large board or table and roll out dough
- This is the moment of truth. With a very sharp knife, stroke a line right through the middle of the log. (Sorry I didn’t take pictures of that step!!!) It will look kind of weird. I know. Bare with me. Roll it up anyways like a snail.
- See, it will expose the goodies on the inside.
- Preheat your over to 350F. Get ready for heaven.
- 30 minutes later… it should look something like this: