Kiki's Delivery Service

"Kiki's Favorite Bread"

Kiki's Delivery Service

Original Recipe:

Servings: 6-8 people
Time: 2.5 Hours of Prep + 25-35 Min baking

Ingredients

Bread

• 4 TBL Unsalted Butter
• 1/2 Cup Dark Beer (Guinness Recommended)
• 2 1/2 Cup + 1/3 Cup All Purpose Flour (+ Additional Flour for rolling out dough)
• 2 TBL Granulated Sugar
• 2 1/4 TSP Instant Yeast (or 1 envelope, 1/4 ounce or 7 grams)
• 1 TSP Salt
• 2 Eggs (at room temperature)

Filling

• 3 TBL Unsalted Butter
• 1 TBL Dijon Mustard (or any of your choice)
• 1 1/2 TSP Worcestershire Sauce
• 1 Dash of Hotsauce (any kind)
• 1 TSP Mustard Powder
• 1 TSP Paprika
• 1/2 TSP Salt
• 1 Dash of Black Pepper
• 1 1/2 Cups shredded cheddar (hand grated is best!)

*Original Recipe from: "Smitten Kitchen" - http://smittenkitchen.com/blog/2012/02/cheddar-beer-and-mustard-pull-apart-bread/

Steps

Do Ahead: Letting the dough rise overnight will save you some time on the day you want to bake your bread!

Note: Be sure to start your bread at least 3 hours prior to serving - there is a 2-step rising process.

• Gather your ingredients! Gather together your items to make the dough, as you can make the filling while it rises.

• Prepare the dough:
• In a medium to large saucepan, heat 4 tablespoons of butter and 1/4 cup of beer until the butter has completely melted. 
• Add the remaining 1/4 cup of beer and stir. Let cool to a warm (not hot) temperature.
• In a bowl or stand mixer, stir together 2 cups of flour, 2 tablespoons of sugar, the envelope of yeast, and 1 teaspoon of salt until combined. 
• With your stand mixer, or hand mixer on low, add the warm beer and butter liquid - only until the flour mixture is moistened. 
• Add the two room-temperature eggs and mix until combined. The dough will likely be lumpy or gooey at this stage - keep mixing until it becomes smooth. 
• Add the remaining 1/2 cup of flour and mix until combined.
• If you have any leftover liquid, feel free to add this if the dough feels too dry.
• If you have a stand mixer, use the dough hook to knead the bread for 3 to 4 minutes. Or, add some flour to your counter and knead the bread by hand for 4 to 5 minutes.
• Oil a large bowl (I just used pam or any other baking spray) and place your dough ball in the bowl. You want to make sure the bowl is large, as the dough will almost triple in size.
• Cover with plastic wrap and let rise for 50 to 60 minutes.
• Or, let it rise in the fridge over night. 

• Prepare the filling! Gather together your ingredients:

• In a medium sauce pan, melt 3 tablespoons of butter. (Or, you can do this in the microwave!)
• Remove the butter from the heat, and whisk in a tablespoon of mustard, 1 and 1/2 teaspoons of Worcestershire sauce, and a few dashes of hot sauce until combined.
• In a medium sized bowl, stir together 1 teaspoon of mustard powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and a few grinds of black pepper. Add the 1 1/2 cups of shredded cheese and toss until all of the cheese is coated.

• Prepare the bread! (Part 1):
• Coat a 9-by-5 pan with nonstick spray, and set aside.
• Flour your counter and add the dough. Roll out the dough into a 20-by-12 inch rectangle, or as close as you can get! It might be round about the edges, so don't worry too much.

• Slice the dough with your sharpest knife into 5 strips (or thereabouts). Each strip will be around 12-by-4 inches.

• Coat each strip evenly with the butter-mustard mixture. Use a brush or pour directly on and spread evenly with fingers. Make sure to cover the dough as much as possible - this will help the cheese stick.

• Begin by adding a large amount of the cheese mixture to one of the slices. Then, place another strip on top of the cheese, and repeat. Be careful as you stack the pieces as they are fragile and love to tip over!

• Once you have all of the pieces stacked, take a sharp serrated knife and cut the stack into 6 to 7 pieces (around 2 inches across).

• Place the stacked pieces carefully into the oiled 9-by-5 pan. If you run out of room (I always do), try to press them in as tightly as possible. Or, add them to the edges!

• Cover the pan with plastic wrap and set aside at room temperature to rise a second time for 30 to 45 minutes. In the meantime, preheat your oven to 350 degrees.

• Prepare the bread! (Part 2):
• After the dough has risen a second time, place in an oven heated to 350 degrees and bake for 25 to 35 minutes. You want to look for the bread to be puffy, and the corners to be a golden brown color.
• Remove from the oven and let cool for 5 minutes.
• Serve immediately while the bread and cheese are still warm! You can pull out chunks of the bread to serve individually, or, have guests hop on in and grab pieces at their own leisure.