Eleva8UP Magazine April 2015 - Page 54


4 tablespoons unsalted butter

1/4 cup plus 1/3 cup beer, preferably dark

2 1/2 cups all-purpose flour, divided

1/3 cup rye flour

2 tablespoons granulated sugar

2 1/4 teaspoons instant yeast

1 teaspoon fine salt (sea or table salt)

2 large eggs, at room temperature


3 tablespoon unsalted butter

1 tablespoon Dijon or a mustard of your choice

1 1/2 teaspoons Worcestershire sauce

Dash of hot sauce

1 teaspoon mustard powder

1 teaspoon paprika

1/2 teaspoon fine salt

Several grinds black pepper

1 1/2 cups shredded cheddar

Bread dough: In a small saucepan, heat the 4 tablespoons of butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly. You want the mixture warm (110 to 116 degrees). Be anal, use a thermometer. Meanwhile, in the bowl of a stand mixer, stir together 2 cups of the all-purpose flour, sugar, yeast, and salt. With the mixer on low, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth when you add in the rest of the flours. Add the remaining 1/2 cup all-purpose flour and all of the rye flour, mixing until just combined. Replace paddle with a dough hook and let the machine knead the dough for 3 to 4 minutes on low. Oil a medium bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled.

Fillings: In the same small saucepan you used for the butter and beer, melt the 3 tablespoons of butter. Remove from heat and whisk in mustard, Worcestershire, and hot sauce until smooth. Set aside. You want an emulsion, trust me. On wax paper, where you grated your cheese, sprinkle over the cheese: the mustard powder, paprika, salt and several grinds of black pepper. Toss with your hands on the wax paper until the grated strands are evenly coated with spices. Wrap it up in a little package and put it in the fridge until you're about 20 minutes away from rolling out the dough. If it gets too warm, it'll get too clumpy.

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ELEVA8UP {April 2015}


Contributed by bloggers:

Jacqueline Pecor &

Ellen Haertle