Cooking With Beer: Episode 2: Beer Bread for Christmas!

1 1/2 cups unbleached bread flour

1 1/2cup whole wheat flour

1 teaspoons salt

3 tablespoons brown sugar

1/2 cup beer, such as porter

1/2 cup  plus 1 tablespoons buttermilk (or regular milk)

1 package instant yeast

1 cups cheese, diced into small chunks

1 cups peeled and diced apple, plus 1 more tablespoons brown sugar

Mix together dry ingredients in a large bowl or bowl for your stand mixer.

Add the beer to the buttermilk then add your yeast and whisk together.

Make a small “crater” in your flour mixture and pour the buttermilk/beer/yeast mixture into the hole. Mix with a wooden spoon until incorporated. Allow to sit for several minutes.

Attach dough hook to stand mixer and mix on low for about 5 minutes until it forms a sticky ball. If you don’t have a stand mixer, knead dough by hand for about 10 minutes.

Allow dough to sit on the counter for an hour or for best results, place dough in a greased bowl, cover and allow to sit in the fridge overnight.

While you are waiting for the dough, cut your cheese and apple into 1/2 inch cubes.

Toss the apple pieces in brown sugar and place on a greased cookie sheet. Roast in a 350 degree oven for 10 minutes or until apples are caramelized.

Once dough has risen, push dough into a rectangle with your hand. You may use a rolling pin if dough if though (Or a wine bottle if you don’t have a rolling pin).

Distribute cheese and apples evenly over your bread rectangle.

Roll your dough up like a sleeping bag!

To make a bread loaf, work the dough together for several minutes. To make muffin, simply cut the dough into pin wheels.

For a loaf, bake for 35 to 45 minutes. For muffins bake 25 minutes.

EAT! ENJOY!