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Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
No-Knead Beer Cheese Bread
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- Level: Intermediate
- Total: 16 hr (includes overnight rise and cooling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 333
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 37 mg
- Sodium
- 257 mg
Inspired by beer cheese, this no-knead loaf combines malty brown ale with sharp cheddar, smoky Gouda, mustard, garlic and a little kick from cayenne. Cheesy and savory, it’s perfect served with a bowl of soup or chili and an especially good addition to a game-day spread.
- Level: Intermediate
- Total: 16 hr (includes overnight rise and cooling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 333
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 37 mg
- Sodium
- 257 mg
Ingredients
Dough:
Spice Mixture and Cheese Filling:
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Directions
- For the dough: Whisk the bread flour, salt and yeast in a large bowl until evenly combined. Add the ale and 1 cup water and stir with a rubber spatula until combined. Cover and let rise at room temperature until the dough is bubbly, airy and doubled in size, 12 to 18 hours.
- For the spice mixture and cheese filling: Combine the garlic powder, dry mustard, black pepper and cayenne in a small bowl, breaking up any clumps. Remove 1 1/2 teaspoons of the spice mixture and combine with the cheddar, Gouda and chives in a medium bowl. Toss to coat evenly. Remove 1/2 cup of the cheese mixture and set aside for topping.
- Generously flour a work surface. Turn the dough out onto the floured surface. With floured hands, gently stretch or pat the dough into an 8- to 10-inch round (the dough will be very sticky). Sprinkle a third of the remaining spice mixture (about 3/4 teaspoon) and a third of the remaining cheese mixture (about 1/2 cup) evenly over the dough. With floured hands, lift and stretch one edge of the dough upward, then fold it over the center. Continue lifting and folding the edges over the center until the cheese is enclosed. Repeat this process 2 more times with the remaining spice mixture and cheese mixture. Tuck in any exposed cheese cubes and pinch the seam closed. Lightly dust the dough with flour. Gently flip the dough seam-side down onto the center of a long piece of parchment, using a bench scraper if needed. Cover with an overturned bowl and let rise until the dough is puffed and springs back slowly when poked, about 2 hours.
- About 30 minutes before baking, place a medium Dutch oven (about 10 inches wide at the top) with its lid on the middle rack and preheat the oven to 450 degrees F. Trim the parchment to fit inside the Dutch oven, leaving enough excess on 2 sides to form handles. Dust the dough with flour and score the top with a sharp knife.
- Using oven mitts, carefully remove the hot Dutch oven. Lower the dough into it using the parchment as a sling. Cover and bake for 30 minutes. Uncover and continue baking until the crust is darkly browned, 25 to 30 minutes.
- Sprinkle with the reserved 1/2 cup cheese mixture and bake uncovered until the cheese is melted and slightly browned, 5 to 7 minutes longer. Transfer the loaf to a wire rack and let cool for 30 minutes before slicing.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
