Cheddar and Beer Pull-Apart Bread with Onion Jam

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JustNancy
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Cheddar and Beer Pull-Apart Bread with Onion Jam

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1/4 cup unsalted butter, at room temp
1/4 & 1/3 cup pale ale, divided
2 3/4 cups flour, divided
2 Tablespoon sugar
2 1/4 teaspoon of instant yeast
1 teaspoon salt
2 large eggs, room temp

In a small saucepan warm butter and 1/4 c beer over med heat just til butter has melted. Remove from heat and stir in remaining 1/3 c beer. Set mix aside to cool slightly, should be warm but not steaming. Meanwhile, combine 2 c flour, sugar, yeast and salt. Pour beer into flour and mxi well. When just incorporated, add eggs one at a time until well combined. Add remaining 3/4 c flour and mix until just combined. Turn dough out onto a floured work surface and knead until smooth and elastic, about 5 – 8 min. Use extra flour as needed 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 minutes or til doubled in size. Lightly grease a loaf pan with oil and line with parchment paper. Preheat oven to 350F. Turn out dough onto a flour dusted work surface. Roll out dough into a 20 x 12” rectangle, lifting up dough and adding more flour as needed to prevent sticking to work surface. Brush prepared mustard mix evenly over entire surface of dough. Cut dough crosswise into 5 strips each measuring about 12 x 4”. 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” segments. You should end up with 6 segment. 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 loosely with plastic wrap. Allow loaf to proof in a warm spot of the kitchen away from any drafts until doubled in size, about 30 – 45 min. Let loaf cool in pan for 5 min before unmoulding onto a serving plate. Bread is best served hot or warm, as layers don't pull apart as well when cooled. If cooled, simply slice bread when ready to serve. Serve with Onion Jam.

Filling

3 Tablespoons unsalted butter
1 Tablespoons Dijon mustard
1/4 teaspoon hot sauce
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon freshly ground pepper
1 jalapeno pepper, chopped
1 1/2 cups cheese, shredded

Melt butter in a small saucepan over med heat. Remove from heat and whisk in mustard and hot sauce. Set aside. In a bowl, whisk together mustard powder paprika and a few grinds of pepper. Add jalapeno and cheese and toss to coat in spice mix. Place in fridge til ready to use.

Onion Jam

1 Tablespoon unsalted butter
1/2 teaspon salt
2 Vidalia (or any sweet onion) onions, quartered, then cut in 1/4” slices
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup grenadine
1 Tablespoon balsamic vinegar
1/2 teaspoon fresh thyme leaves (optional)

In a large frying pan, melt butter over med heat. Add onions and salt and cook, stirring often, til soft and just translucent, about 8 min Stir in wine, red wine vinegar and grenadine. Bring to a boil reduce to a simmer and cook, stirring often, til mix 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 an airtight container and let cool, uncovered, til room temp. If not using right away cover and store in fridge for up to 5 days. Onion jam should be brought back to room temp before serving. Makes about 1 cup.
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brian f
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Re: Cheddar and Beer Pull-Apart Bread with Onion Jam

Post by brian f »

Nancy, that looks so good :D
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