#RecipeUpTop (details to follow):
- 500 grams bread flour;
- 300 grams beer (slightly less than one 12oz can);
- 50 grams cheese powder;
- 10 grams salt;
- 5 grams yeast;
Method: Warm the beer in the microwave, then combine all ingredients in a large mixing bowl. Thoroughly incorporate all ingredients until homogeneous, then turn out on to a floured work surface and knead until the dough passes the window pane test. Allow to rise until doubled in size (2-3 hours), then divide into four (4) portions, shape into rolls, and allow to proof until passing the finger-dent test. Bake at 375F for thirty (30) minutes, then allow to cool before serving.
In a fit of college-football-fueled depression, I went on the internet and ordered a big container of cheese powder. I didn’t know what I was going to do with it, but I wanted it. It’s since become a permanent resident in my spice cabinet, and I’ve used it for everything from cheese crackers, to a cheesy pie crust around a quiche, to emergency stove top mac n’ cheese. And it’s also great on popcorn.
Anyway, I was recently making a around of 10 Chickens Sport Sausage, and decided to modify my traditional roll/bun recipe to add some beer and cheese because, well, that’s just the kind of guy I am. This is the result, which is dead-easy and delicious. As a bonus, you can really shape this any way you want, including a sandwich loaf, so have fun.
Step one: warm up the beer. And while we’re at it, let’s talk beer selection. You can really use anything you want here, but understand that your beer flavors will wind up in the bread (that’s the whole point) and if you’re using a odd color brew, that will affect appearance. Generally, it’s going to taste like beer cheese, meaning a little hoppy, a little bitter, maybe some malt depending on the beer you’re using. The only thing I’d caution against is using super high-gravity (alcohol content) choices as it may kill all the yeast, which is bad.
In warming the beer, we don’t want it hot, just warm, so use your judgment. Then, add everything together, combine, and knead until you have a bread dough like this:
Let it rise, which I find is faster than a normal bread dough, so keep an eye on it. When it’s doubled, you’re ready to divide and shape:
Step two: divide and shape. As I mentioned, you can really do whatever you want with it at this point, including one big loaf. We’re doing those sausages, so I went for foot-long buns:
From here, let them proof until they pass the finger-dent test (a gentle poke leaves a dimple), then into a 375F oven for thirty (30) minutes. Soon, your whole house will smell like beer.
Move ’em to a rack to cool, then enjoy. I’ve found (in addition to sausage) they’re really fantastic for egg salad for some reason.
See you all at the Nobel Prize reception.