Beer Cheese In Rye Bread Bowl Recipes

Steps:

• Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

Steps:

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

Steps:

• In a saucepan over medium heat, bring water, cornmeal and salt to a boil; stir until thickened. Remove from the heat; stir in butter and molasses. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch the dough down. Turn onto a floured surface; knead cheese cubes into the dough. Divide into three portions; shape each portion into a 5-in. round loaf. , Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.

Steps:

• Warm beer in pan. Stir in cheese to melt smoothly. Add remaining ingredients. Serve in hollowed out rye bread. Use pieces removed for dipping.

Steps:

• Hollow out top of bread for the"bowl".
• Save removed bread for other use.
• Mix together the cheese and other ingredients.
• Fill bread bowl.
• Bake at 350 for 40 minutes, until hot and bubbly.
• Serve hot.