Saturday, December 28, 2013

Help-clean-out-the-fridge supper

cheddar, beer, and mustard pull-apart breadThe menu:

vegetable-beef soup, a re-incarnation of leftover beef stew with a can of fire-roasted tomatoes and some stock providing the new life

cheddar, beer, and mustard pull-apart bread from Smitten Kitchen (blog, not the cookbook this time), made with a bottle of Guinness that has been in the back of the fridge for rather a long time and the ends of fontina and Gruyere from Christmas cooking, filled out with some good sharp cheddar.

I drank the rest of the Guinness as an accompaniment, of course.

The bread was very good. I've been clipping recipes using this type of pull-apart bread, where you basically stack up sheets of dough like a deck of cards in a loaf pan. All of those clippings were for sweet breads until I saw the SK variation. Tonight was a perfect night for it, being chilly and rainy and perfect for soup and fresh-baked bread.

cheddar, beer, and mustard pull-apart breadNo real notes on the recipe: except for using the odd bits of cheese as part of the mix, I made it as written. One note for future baking is to make sure the loaf is done in the middle, maybe by checking the temperature--my loaf was done but almost on the edge of doughy due to the cheese level.