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Cheddar and beer pull-apart bread served with onion jam
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| Bread | |
| 1/4 cup | butter at room temp |
| 1/4 cup + 1/3 cup | pale ale or other beer of choice divided |
| 2 3/4 cups | all purpose flour divided |
| 2 tbsp | granulated sugar |
| 2 1/4 tsp | instant yeast |
| 1 tsp | salt |
| 2 large | eggs room temp |
| Filling | |
| 3 tbsp | butter |
| 1 tbsp | Dijon mustard |
| 1/4 tsp | hot sauce |
| 1 tsp | mustard powder |
| 1 tsp | paprika |
| Pepper | |
| 1 | jalapeño chopped |
| 1 1/2 cups | old cheddar shredded |
| Pickled jalapeño rings as garnish, optional Onion jam to serve make ahead recipe to follow 1. For bread in small sauce pan warm butter and 1/4 cup beer over med-heat just until butter has melted. Remove from heat and stir in remaining 1/3 cup beer. Set mixture aside to cool slightly, should be warm but not steaming. Meanwhile, in a bowl of a stand mixer fitted with paddle attachment, combine 2 cups flour, sugar, yeast and salt. With mixer running on slow speed. Pour beer mixture in flour. When just incorporated, add eggs one at a time mixing between additions until well-combined. Add remaining 3/4 cup flour and mix until just combined. Turn dough out onto a floured work surface a knead until smooth and elastic, about 5-8 min. Using extra flour as need to prevent dough from sticking to work surface. Lightly oil a large bowl and transfer dough into bowl, turning to coat with oil. Cover bowl with plastic wrap and set aside allowing dough to ferment for 60 min or until double in size. 2. Meanwhile prepare filling. Melt butter in a small saucepan over med heat. Remove and whisk in mustard and hot sauce. Set aside. In a bowl whisk together mustard powder, paprika and a sprinkle of pepper. Add jalapeño and cheese and toss to coat in spice mixture. Place in fridge til ready to use. Lightly grease a 9x5 loaf pan with oil and line with parchment paper. Preheat oven to 350. 3. Turn dough out onto a floured-dusted work surface. Roll out dough into 20x12 inch rectangle, lifting up dough and adding more flour as needed to prevent sticking. Brush prepared mustard mixture over entire surface of dough. Cut dough crosswise into 5 strips each measuring 12x4. Sprinkle strips with prepared filling, dividing evenly over each before stacking strips of dough on top of each other. With a sharp knife cut strips into about 2 inch segments. You should end up with 6 segments. Sit prepared pan on one of its short sides. Stack segments of dough on top of each other in pan. Return pan to rest flat on the counter and cover lowly with plastic wrap. Allow loaf to proof in a warm spot until double in size about 30-60 min. Sprinkle loaf with a few pickled jalapeño before baking until puffed and golden brown about 35-40 min. Let loaf cool in pan for 5 min before unmoulding onto a serving plate. Bread is served best if warm as layers don't really pull apart when cooled. If cooled simply slice bread when ready to serve. Onion Jam makes about 1 cup | |
| 1 tbsp | butter |
| 2 Visalia onions quartered then cut into 1/4 inch slices | |
| 1/2 tsp | salt |
| 1/3 cup | dry red wine |
| 1/3 cup | red wine vinegar |
| 1/4 cup | grenadine |
| 1 tbsp | balsamic vinegar |
| 1/2 tsp | fresh thyme leaves optional |
1. In a large frying pan melt butter over med heat. Add onions and salt and cook stirring often until soft and translucent. About 8 min. Stir in red wine vinegar and grenadine. Bring to a boil reduce to a simmer and cook stirring often until mixture thickens and liquid coats the back of a spoon. About 35 min. Remove from heat and stir in balsamic vinegar and thyme. Transfer onion jam to airtight container and let cook uncovered at room temp. If not using right away cover and store in fridge for up to 5 days. Onions jam should be brought back to room temp before serving.
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