Beer and Cheese Bread in a Crock – Delicious “no knead” artisan style bread made in a cast iron crock, using a fabulous unfiltered rye IPA & Vintage Cheddar; the recipe is based on my ever popular “Our Daily Bread in a Crock – Weekly Make and Bake Rustic Bread”
with
Longhorn Unfiltered Rye IPA
There is something very elemental about making and baking bread; the rhythmic kneading and energetic throwing down of the dough, wispy clouds of flour dancing in the air and the smell of fresh yeast…..the very few ingredients needed to make basic bread is in itself very reminiscent of a simpler lifestyle and of past times, and then there’s the aroma that fills the kitchen and the soul, as the freshly baked yeasty fragrance permeates throughout the house, a fragrance that would probably outsell any high-end French perfume if bottled, marketed and sold…..bread, the staff of life, the vehicle of many a slice of ham or slab of cheese, the essential accompaniment to a bowl of broth or a thick, unctuous beefy stew, a necessity in my kitchen and something that I love to make. My latest bread offering is for Beer and Cheese Bread in a Crock, where two of my favourite ingredients are combined in selected alchemy, which yields a crusty, cheesy and beery cob with a dusting of nutty oatmeal.
Today’s recipe for Beer and Cheese Bread in a Crock is baked in a Le Creuset cast iron crock/casserole dish, which gives the bread a perfectly crusty derrière, with not a soggy or disappointing bottom in sight; furthermore, if the bread starts to brown too quickly, you can pop the lid on the casserole dish to stop it becoming overly tanned in the oven. This style of bread can also be cooked/baked over an open flame (as in a campfire) or on/in a BBQ. And, if you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist, almost like a “cheat’s” sourdough. The beer I used in this recipe was the incredibly deep, intense and complex Purity Brewing Longhorn Unfiltered Rye IPA; this expertly brewed craft ale is named after the herd of Longhorn Cattle that feed off Purity’s used grains.
The full-bodied rye flavour adds to the complexity of this bread, and is a natural partner to the vintage Barbers 1833 Cheddar cheese that I used in this recipe; and, as well as being one of the two key ingredients in this tasty bread recipe, the beer comes alive when served with spicy foods such as curries, Mexican & East Asian food, Caribbean cuisine and is FAB when served with smoked cheeses. The beer and the brewery are also featured on Beer Sommelier Melissa Cole’s map of The UK & Ireland’s Best Regional Breweries, where Purity Brewing represents the county of Warwickshire. Brewed with Maris Otter, Rye, Crystal Rye and Caramalt to create a copper warming colour and hopped with Pilgrim, Chinook, Galaxy and Simcoe hops, Longhorn has both citrus and tropical fruit tones, and I thoroughly enjoyed a can of this whilst baking my bread!
Melissa says of the brewery and beer on the map: “Paul Halsey started out in Big Beer, but today he and his partners have carved out a state-of-the-art eco-friendly brewery in the glorious Warwickshire countryside. Expect the occasional gun dog or pheasants for company” and she suggests that the “must try” ales from Purity are the Longhorn IPA that I used in this recipe, and Saddleback, which is a gnarly black beer using Pilgrim, Chinook and Cascade hops to help give a full smoky and citrus aroma. As an avid wine lover, it was a refreshing change to cook with and pair this beer with much-loved and new recipes that came out of my kitchen. The recipe for my delectable Beer and Cheese Bread in a Crock is shared below, and if you feel inspired to make it, then please do let me know by leaving a comment below! I am off to prepare Sunday tea now, so I’ll see you next week with more new recipes, restaurant reviews and travel stories, have a relaxing Sunday afternoon, Karen
*Disclaimer: Collaborative paid work with Expedia*
Beer and Cheese Bread in a Crock
Print recipe
| Serves | 1 x large cob/boule style loaf of bread |
| Prep time | 2 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 3 hours |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
- 350mls tepid water
- 1 x 7g sachet dried fast action yeast (or 25g fresh yeast, added to a little warm water with 1 teaspoon honey or sugar)
- 1 teaspoon sea salt (such a Malden)
- 300mls Longhorn unfiltered rye IPA (or IPA or beer of your choice, NOT a dark beer)
- 500g strong white bread flour
- 150g grated vintage Cheddar cheese
- 1 tablespoon pinhead (coarse) oatmeal
Note
Beer and Cheese Bread in a Crock - Delicious "no knead" artisan style bread made in a cast iron crock, using a fabulous unfiltered rye IPA & Vintage Cheddar; the recipe is based on my ever popular "Our Daily Bread in a Crock – Weekly Make and Bake Rustic Bread".
Directions
| Step 1 | Pour the water into a large mixing bowl – the water should be tepid or hand warm – NOT too hot, as it will kill the yeast. Add the yeast to the water and then the salt, mix well. Then add the beer and mix well again. |
| Step 2 | Add the flour and grated cheese, and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated – NO need to over knead. |
| Step 3 | Leave the bread dough in the mixing bowl and cover loosely – I use a shower cap to cover my dough. (That is NOT used as a shower cap any more, I hasten to add!) Allow to prove for 2 hours, or until doubled in size. |
| Step 4 | Pre-heat the oven to 225C/450F/Gas mark 8 and place a baking sheet or pizza tray in the oven. Grease and line a 20cms/8" cast iron crock/casserole dish with butter and grease-proof paper. |
| Step 5 | Knead the dough for about 1 minute with floured hands on a floured board, Shape it into a large round cob/ball, and place it in the greased and lined cast iron crock. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife in the shape of a cross, then sprinkle the pinhead oatmeal over the top of the dough. |
| Step 6 | Place the crock on the pre-heated baking/pizza tray and bake for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.) |
| Step 7 | Remove the bread when baked and cool slightly in the crock, before turning out on to a wire cooling rack. Serve warm with butter, cheese, pickles, chutney, ham and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day. |
More Beer and Bread Recipes:
Polish Sausage and Sauerkraut Casserole with Beer
Real English Fish and Chips in Beer Batter
Chocolate Ale Fruit Cake
“Hovis” Granary Bread Loaf
Country Style Walnut Bread Rolls
An Easy Artisan Weekly Make and Bake Rustic Bread Recipe
Rustic Flower Pot Bread Loaves
Why not try Jan’s Beef Chilli with Dark Beer and Chocolate recipe using Purity Ales too?
johanna @ green gourmet giraffe says
beer and cheese is such a great British flavour combination – and I agree that I would prefer to smell freshly baked bread than french perfume – I’d love to taste your bread. Re the lid on or off, I have started baking my bread using a recipe which specifies half the time with lid on to steam it and then half the time with the lid off to brown it – works a treat.
Karen Burns-Booth says
It is a VERY British combo isn’t it Johanna! I’m going to try your method of half on and half off next time I make this now, thanks for the tip! Karen
Choclette says
Oh that looks divine Karen. I can just imagine how well the beer works in bread and with cheese too – mmmmmm! Since I got my mixer (remember that?), I haven’t hand kneaded bread. But know you’ve got me thinking …
Karen Burns-Booth says
I also use my mixer to knead too, but sometimes you need that tactile realationship with the dough!
Jovita @ Yummy Addiction says
I am sure my hubby will drool when he’ll see this and will ask me to make it for him 😀 YUM!
Karen Burns-Booth says
My husband also loves this bread too!
Julia says
Oooh, this bread looks delicious! I don’t have a cast iron dish but been thinking about buying one for ages! Looking at the bread I think I should buy it asap :).
Karen Burns-Booth says
You can make this in a regular loaf pan too, but the crispness is so much better when you bake in cast iron!
Ellen says
I can’t wait to try this bread recipe. It looks and sounds amazing. I’ll have to find a similar beer here.
Karen Burns-Booth says
Do let me know if you make it Ellen and how it goes down!
debi at Life Currents says
I’ve made these no-knead breads before, but never with beer. I bet it adds a lot of flavor and texture. Yum!
Karen Burns-Booth says
The beer adds so much hoppy flavour to the bread.
Helene says
Karen you got me into the mood. I want to bake beer bread. Maybe I can make this tomorrow if I get time in the afternoon. 🙂
Karen Burns-Booth says
The perfect Sunday afternoon activity, baking bread!
Sunita Patel says
This bread looks so lovely and rustic -I love bread and cheese it’s the perfect combo
I definately need to try this!
Karen Burns-Booth says
I agree that bread and cheese are the perfect combination! Love the fact that the cheese is IN the bread here too!
kellie@foodtoglow says
I’ve got the perfect cast iron pot to make bread but have only done it once. You have inspired me to give it another go. Your recipe sounds delicious and very straight-forward. Lovely!
Karen S Booth says
Thank you Kellie, it’s always a great way to cook bread, in cast iron and the crust and texture is wonderful. Karen
Janice says
Bread comes out so crunchy when baked in a crock, and with the help of the beer I’m sure it was light as air. Great recipe.
Karen Burns-Booth says
Thanks Janice, yes, it was a really lovely bread recipe! Karen
Catering in Den Haag says
Good recipe I gona try it out. Thank you for sharing your recipe and the great pictures.
Karen Burns-Booth says
Thank you!