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Website: Smitten Kitchen
Cheddar, beer and mustard pull-apart bread
Page: smittenkitchen.com/2012/02/cheddar-beer-and-mustard-pull-apart-bread/
| Course Type: Breads
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Recipe Reviews
Zosia from Toronto, ON
The flavour of this bread was fantastic! A lot of strongly flavoured ingredients went into it: beer (I used stout), Dijon mustard, Worcestershire sauce, cheddar cheese (I used aged Canadian white cheddar); they balanced each other perfectly.
The dough came together quickly though the method of adding the ingredients in stages and switching from a paddle to a kneading hook seemed unnecessarily complicated.
My kitchen was quite cool (62F) so I moved the dough to a warmer spot...it took 1 1/2 hours to double in size. I think because my kitchen was so cool, the dough was very easy to roll and shape...I had no problems with sticking or spreading. The second rise took 1 hour, again a little longer than the recipe states.
After 35 minutes of baking, the loaf wasn't quite done (internal temperature was 170-175F) so I baked it for an additional 10 minutes. My pull-apart loaf was more of a fall-apart loaf as the layers separated easily when I removed it from the pan :).
I had difficulty rating this recipe..... the flavour was phenomenal but I really didn't like the texture. Each "slice" had a lovely crust, but the centre was rather flaccid (and the cheese didn't melt!). However, it tasted so good, I will make it again, but definitely not as a pull-apart loaf.
(edited 21st February 2012) (0) comment (1) useful
JustLaura from , CO
It smelled delicious and tasted delicious but my loaf just didn't rise. I don't know if it was because it was very cold in CO when I made it and it just wasn't conducive to bread making in our house or what. It did rise about 50% (not 200% as it should have) for the first rest period. But after I rolled and cut the bread and had it in the loaf pan it did not rise after that. I had very thin 'cards'. I will definitely make it again though everyone loved it despite my baking issues - this is a great recipe and worth a second shot.
(edited 29th February 2012) (2) comment (1) useful
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