Pull-Apart Beer Bread with Comte and Whole Grain Mustard
A delicious beer bread laced with comte cheese and whole grain mustard. The perfect portable snack for picnics, breweries and more!
Servings: 6 people
Calories: 361kcal
Ingredients
- 1 packet active-dry yeast
- 2 1/4 cups flour, divided
- 3/4 cup lukewarm beer (I used Firestone DBA)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup shredded comte cheese
- 1/4 cup whole grain mustard
Instructions
- Combine yeast and 1 cup of sifted flour in a stand mixer. In a separate, small bowl, combine lukewarm beer, sugar and salt. Add to flour mixture. Turn mixer on low until ingredients are combined, then begin adding in remaining flour until a cohesive but slightly sticky dough forms (about 2 minutes.)
- Turn dough onto a lightly floured surface and knead lightly for about 2 more minutes. Spray a medium mixing bowl with cooking spray and add dough, tossing to coat. Cover with a dish towel and let rise in a warm place free from drafts for 1-2 hours or until doubled in size.
- Spray an 8.5-inch loaf pan with cooking spray. Remove dough from mixing bowl and transfer it to the loaf pan, shaping to fit. Cover and let rise another 1-2 hours.
- Preheat oven to 375 degrees Fahrenheit. Remove dough from loaf pan onto a lightly floured surface. Re-spray loaf pan with cooking spray. Slice dough into 8 pieces. One by one, take a slice of the dough and spread about half of a tablespoon of mustard on the side before sprinkling it with the shredded cheese. Gently tuck the slice back into the loaf pan. Continue this process until all slices have been covered and added to the loaf pan. {For the end pieces, keep the mustard/cheese combo on the inner side of the slice, as opposed to the side that will be against the loaf pan, so as to prevent sticking.) Sprinkle any remaining cheese on top of the loaf.
- Place loaf in preheated oven and bake for approximately 40 minutes. The cheese topping will be golden. Let cool in pan for 15-20 minutes then remove to finish cooling. If not eating right away, wrap loaf in plastic wrap and store in refrigerator (if eating in the next couple of days) or freezer (if not eating for a week or so.)
Notes
Wine Pairing Notes: This bread is soooo versatile, it will literally be a great juxtaposition to ANY wine, red or white. The only type of wine I may caution against is a sweet wine. Otherwise, just go for it! All the more reason to take it with you the next time you go wine tasting.
Nutrition
Calories: 361kcal