* Exported from MasterCook *
Bread, Beer Cheese Soft Pretzel Garlic
Recipe By :Jessica
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PRETZEL BREAD
3/4 cups warm water
2 1/4 teaspoons active dry yeast -- or 1 packet
1 tablespoon honey
2 1/4 cups all-purpose flour
1 teaspoon coarse salt
2 tablespoons unsalted butter -- melted
1/4 cups baking soda
1 egg -- lightly beaten
salt -- flaked or coarse, for topping
6 tablespoons unsalted butter
4 garlic cloves -- minced
BEER CHEESE
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup beer
1/3 cup milk
6 ounces freshly grated white cheddar cheese
total: 2 HRS
YIELD: 1 LOAF
In the bowl of your electric stand mixer, combine the water, yeast
and honey. Let it sit for 5 to 10 minutes, until foamy. Add the
flour, salt and butter, and mix with the dough hook until combined
and dough forms. Cover with a towel and set in a warm place for rise
for an hour, or until it doubles in size.
Turn the dough out a knead a few times. If it's extra sticky, use a
little extra flour. Form the dough into a loaf of bread, a little bit
wider than a baguette. Truly, it can be any size or shape you want!
Place it on a parchment paper lined baking sheet. Cover and let it
rise for another 30 minutes.
Preheat the oven to 425F.
Bring a large pot of water to a low boil (you want about 2 quarts).
Add the baking soda to the water and lower it to a simmer. Gently
pick up the bread (it might look wrinkly and weird right now) and
place it in the simmering water. Simmer for about 1 full minute on
each side, gently turning it over with two spatulas to do the other
side. Carefully remove it from the water and place it back on the baking sheet.
Brush the dough with the egg wash. You can cut a few slits in the top
of the bread to give it that pretzel look. Sprinkle with coarse salt.
Bake for 30 to 35 minutes, checking right at 30 to see how it looks.
You want the bread to be deeply golden brown. Let the bread cool
completely before using.
To make the garlic bread, place the stick of butter and garlic cloves
in a saucepan. Heat over low heat until the butter is melted and just
starts sizzling.
Take the cooled pretzel loaf still on the baking sheet and slice into
in, as if you're cutting pieces of bread, but do NOT slice the entire
way down! You want the loaf to still be connected. Brush the garlic
butter over every inch inside and outside of the bread. Spoon the
beer cheese sauce over it too - and inside the slices.
Place the baking sheet back in the oven, Bake for 15 minutes, or
until the cheese is just melty and bubbly. Sprinkle with herbs before
serving. Serve immediately.
BEER CHEESE
To make the beer cheese sauce, heat a small saucepan over medium heat
and add butter. Once sizzling, whisk in flour and stir for 1 to 2
minutes until golden and fragrant and bubbly. Add in beer and milk,
whisking well to combine, then reduce heat to low and add cheese,
stirring until totally melted and smooth.
Question: I'm not sure what happened, but my beer cheese turned out
pretty runnyâ?¦not all nice & thick like yours! Was I supposed to
cook it down longer (my cheese melted pretty quickly), or maybe let
the sauce cool before pouring it over the bread?
S(Internet address):
https://www.howsweeteats.com/2016/10/beer-cheese-soft-pretzel-garlic-bread/
Yield:
"4 to 6"
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Per Serving (excluding unknown items): 599 Calories; 31g Fat (48.0%
calories from fat); 11g Protein; 65g Carbohydrate; 3g Dietary Fiber;
133mg Cholesterol; 4284mg Sodium. Exchanges: 4 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1124