Cheddar Beer Loaf
With St. Patrick’s Day upon us, as well as the chilly March weather, I couldn’t help but think about combining three of my favorite things: bread, cheese, and beer! I used Cabot’s Extra Sharp cheddar in both the dough AND to top the loaf, which is HEAVEN! Slice this beautiful loaf and enjoy as-is, or make one of the best grilled cheese sandwiches you’ve ever had. PS - did you know all Cabot cheddars are naturally lactose free?! Grab a block (or two… or three) on your next grocery shop.
For the dough:
500g (3.75 cups) all-purpose flour, plus more for dusting
12g (2 tsp) salt
226g (8oz) Cabot Extra Sharp Cheddar, grated
7g (1 packet) yeast
400g (1.5 cups) beer (Irish or German Ale) at room temperature
Olive or canola spray for greasing
In a large mixing bowl, use a whisk to combine the flour, salt, and grated cheese (reserving about 1/2 cup cheese to use later). If using instant yeast, mix that in as well.
If using active dry yeast, whisk it into the beer in a large measuring cup or another bowl; let the yeast dissolve and sit for a few minutes (it might get foamy).
Add the beer (or beer-yeast mixture) to the dry ingredients. Mix everything together using a wooden spatula until there are no dry bits of flour. Cover the bowl with plastic wrap and let it sit for 30 minutes.
Perform a round of stretch and folds, making your way around the dough until you have a smooth ball.
Place the dough seam-side down in the bowl. Cover, and let it rise for 1 hour or until double in size.
6. Line a loaf tin/pan with parchment paper and spray (or rub) olive or canola oil to prevent sticking.
7. Sprinkle some flour on a work surface. With wet or oiled hands, deflate the dough, turn it out onto your work surface, and shape it into a log. Place the log, smoothest side up, into the loaf tin/pan.
8. Let the dough sit like this, covered, for another 45 minutes or so. It should begin to rise again and slowly approach the top of the pan.
9. Pre-heat the oven to 375F. Sprinkle the remaining cheddar on top of the dough, and then bake for 60-75 minutes.
10. Transfer the loaf to a wire rack and let cool before slicing. The inner core may finish cooking during this time. Enjoy!
The slices of this loaf will keep in a sealed container in the fridge for many days. Toast a slice whenever you want one. Or make the world’s best grilled cheese - trust me on this one. It’s phenomenal.
If you make this delicious loaf, I’d love to see! Tag @nokneadtoworry on Instagram. This post is sponsored by Cabot Cheese.
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