Brie and Framboise (Beer and Cheese) Pull-apart bread w/orange flavored cranberries (ORIGINAL)
Описание:
I was inspired for the holidays. This is an original reciepe, but I followed basic steps from the smitten kitchen website for the Cheddar and Beer Pull apart bread. I didn't want to cut much out of the video, so it is approximately 23 minutes long.
BREAD
(wet ingredients)
4 tablespoons unsalted butter
1/4 cup plus 1/3 cup Lindemans Framboise
2 tablespoons honey
(dry ingredients)
1 cup of wheat flour
1 cups all-purpose flour, plus 5/6 cups of all purpose-flour
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon table salt
(wet/dry: Put into dry mix or wet mix)
2 large eggs, at room temperature
FILLING:
2 to 3 tbs of butter
2 to 3 tbs of confectioners sugar
1/3 cup of cranberries or orange flavored cranberries
1/2 of Brie or as desired
DOUGH: In a small saucepan, heat the 4 tablespoons 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 (70 to 80 degrees F)
Combine all the dry ingredients 1 cup of whole wheat flour, 1 cup of the all-purpose flour, sugar, yeast and table salt. Whisk the dry ingredients to get an even distribution. Pour in the butter-beer mixture, and knead with your hands until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 5/6 cups all-purpose flour, mixing until just combined.
Cover with a towel and set aside for 50 to 60 minutes, until doubled. Meanwhile, prepare fillings.
Make filling:
Mix melted butter and sugar, set aside cranberries
Assemble bread:
Either coat a 9-by-5 loaf pan lightly with butter or a nonstick spray and set aside.
Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn't stick to the counter by lifting sections and re-flouring the counter as needed. Cut the dough crosswise into about 2 inch strips With a bbq sauce brush, brush the butter/sugar filling mixture on the strips. Add the cranberries and brie evenly on the strips. Layer the strips on top of each otheremperature).
With a serrated knife, gently cut your stack into 4-inch thick segments (each stacked segment should be approximately 4-by-2 inches).
Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer.
Cover the pan once more with a towel and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees. Drizzle honey over the top of your bread, as desired, this will enhance it's golden brown top.
Bake loaf with an aluminum sheet underneath for 35 - 40 minutes, until puffed and brown. The sheet will trap any cheese that oozes out. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve bread warm with cold beer (Lindemans Framboise).
Loaf "pulls" apart the easiest when it is hot or warm. If it has cooled beyond the point that the layers wish to easily separate, simply serve it in thin slices. Wrap leftovers in plastic and refrigerate. Do not keep longer than 2 days.
You'll Need:I was inspired for the holidays. This is an original reciepe, but I followed basic steps from the smitten kitchen website for the Cheddar and Beer Pull apart bread. I didn't want to cut much out of the video, so it is approximately 23 minutes long.
BREAD
(wet ingredients)
4 tablespoons unsalted butter
1/4 cup plus 1/3 cup Lindemans Framboise
2 tablespoons honey
(dry ingredients)
1 cup of wheat flour
1 cups all-purpose flour, plus 5/6 cups of all purpose-flour
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon table salt
(wet/dry: Put into dry mix or wet mix)
2 large eggs, at room temperature
FILLING:
2 to 3 tbs of butter
2 to 3 tbs of confectioners sugar
1/3 cup of cranberries or orange flavored cranberries
1/2 of Brie or as desired
DOUGH: In a small saucepan, heat the 4 tablespoons 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 (70 to 80 degrees F)
Combine all the dry ingredients 1 cup of whole wheat flour, 1 cup of the all-purpose flour, sugar, yeast and table salt. Whisk the dry ingredients to get an even distribution. Pour in the butter-beer mixture, and knead with your hands until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 5/6 cups all-purpose flour, mixing until just combined.
Cover with a towel and set aside for 50 to 60 minutes, until doubled. Meanwhile, prepare fillings.
Make filling:
Mix melted butter and sugar, set aside cranberries
Assemble bread:
Either coat a 9-by-5 loaf pan lightly with butter or a nonstick spray and set aside.
Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn't stick to the counter by lifting sections and re-flouring the counter as needed. Cut the dough crosswise into about 2 inch strips With a bbq sauce brush, brush the butter/sugar filling mixture on the strips. Add the cranberries and brie evenly on the strips. Layer the strips on top of each otheremperature).
With a serrated knife, gently cut your stack into 4-inch thick segments (each stacked segment should be approximately 4-by-2 inches).
Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer.
Cover the pan once more with a towel and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees. Drizzle honey over the top of your bread, as desired, this will enhance it's golden brown top.
Bake loaf with an aluminum sheet underneath for 35 - 40 minutes, until puffed and brown. The sheet will trap any cheese that oozes out. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve bread warm with cold beer (Lindemans Framboise).
Loaf "pulls" apart the easiest when it is hot or warm. If it has cooled beyond the point that the layers wish to easily separate, simply serve it in thin slices. Wrap leftovers in plastic and refrigerate. Do not keep longer than 2 days.
24 Rhodes Dinner Rolls, thawed but still cold
1 small box non-instant vanilla pudding
1/2 cup sugar
1 orange rind, grated
1/2 cup butter or margarine, melted
1/2 cup dried cranberries
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice
Procedures : Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350 F 30-35 minutes.
Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts
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