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🍽️ Pull-apart-Bread with Beer-Cheese Dip

688 kcal · 30 min · 4 servings

Ingredients

• Active dry yeast 1 packet
• Water 180 ml
• Sugar 0.5 tsp
• Wheat flour, Type 405 410 g
• Salt pinch
• Olive oil 3 tbsp
• Eggs 1 pc.
• Butter 2 tbsp
• Beer 150 ml
• Gouda, grated 200 g
• Pepper, black ground pinch
• Cayenne pepper 1 tsp
• Oregano, dried 1 tsp

Instructions

1. 1. Dissolve the yeast in lukewarm water and sugar.
2. 2. Let the mixture rest covered for about 10 minutes.
3. 3. Add 400 grams of flour, salt, and oil.
4. 4. Knead everything into a smooth dough.
5. 5. Let the dough rise covered in a warm place for about 1 hour.
6. 6. Knead the dough briefly on a floured surface.
7. 7. Divide the dough into 8 small portions.
8. 8. Shape the portions into small balls.
9. 9. Place a tart ring (16 cm) in the center of a tart pan (30 cm).
10. 10. Place the dough balls side by side in the outer ring of the pan.
11. 11. Leave the center of the pan empty.
12. 12. Let the balls rise covered for about 30 minutes.
13. 13. Preheat the oven to 180 °C (top/bottom heat).
14. 14. Separate an egg and use the egg white for something else.
15. 15. Whisk the egg yolk with 1 tablespoon of water.
16. 16. Brush the bread with the egg yolk mixture.
17. 17. Bake the bread for about 35 minutes.
18. 18. Melt butter in a pot over medium heat.
19. 19. Add the remaining flour and stir for 1–2 minutes.
20. 20. Add the beer and bring the mixture to a boil while stirring.
21. 21. Reduce the heat and melt the cheese in the sauce.
22. 22. Season the beer sauce to taste.
23. 23. Pour the sauce into a small bowl.
24. 24. Remove the bread from the oven.
25. 25. Serve the bread with the beer sauce.

Nutrition per serving

• kcal: 688
• Protein: 25 g · Fett/Fat: 33 g · Carbs: 68 g