Cheddar, beer and mustard pull-apart bread

Page: smittenkitchen.com/2012/02/cheddar-beer-and-mustard-pull-apart-bread/

| Course Type: Breads

(2 reviews)

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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  

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