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Cheese & Mustard Bread Recipe Recipe

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This recipe for Cheese & Mustard Bread Recipe is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (1/4 ounce) package active dried yeast (about 1 tablespoon)
1 cup light beer
1/4 cups warm water (110 F/45C)
1-3/4 cups rye flour
2 cups bread flour
1 tsp salt
1 Tbsp vegetable oil
6 Tbsp whole-grain mustard
1-1/2 cups (6 ounces) shredded Emmenthaler cheese
3 Tbsp chopped parsley
1 tsp black mustard seeds

Directions:
Directions:
Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
Preheat oven to 425 degrees F. (220 degrees C.).
Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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