Spicy Beer Cheese Bread Recipe By Tasty

Steps:

• Preheat oven to 350ºF
• Cut out the center of the loaf to create a bread boat. Reserve the part you pulled out for
• dipping later. Place bread boat on a sheet tray and bake for 7-10 minutes or until crispy.
• In a saucepan over low heat, melt the butter. Whisk in flour and let bubble for a minute.
• Whisk in brown ale and half-and-half. Whisk in Frank's Red Hot Original Sauce, Dijon, Worcestershire, garlic powder, kosher salt, and black pepper. Bring to a light simmer. Gradually whisk in cheddar cheese, allowing each bit of cheese to fully melt before adding more cheese. Once the sauce is fully melted and smooth, pour into bread boat.
• Broil for 30 seconds to slightly brown the top of the cheese, keeping a close eye because it can go from brown to burnt very quickly.
• Garnish with minced parsley. Serve with pretzels, vegetables, reserved bread, and chicken wings for dipping.

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:

• Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese., Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

Steps:

• In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
• In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
• Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
• Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

Steps:

• Sift teh flour, baking powder and salt into a mixing bowl.
• Add the beer and mix well.
• Add the cheese, scallions, and jalapenos and mix well.
• The batter will be stiff.
• Spoon evenly into a greased 9x5 loaf pan and brush the top with the melted butter.
• Bake at 300º for 45 minutes or until browned.
• Remove from oven to cool and cut into 1/4 inch slices when ready to serve.
• To serve, arrange the slices on a baking sheet and broil for 1 minute or until brown.

Steps:

• Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
• Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
• In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
• Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
• Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
• Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
• Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
• Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
• Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
• Enjoy!