Old World Sourdough
Wisconsin Beer Cheese Sourdough Bread
If you are from Wisconsin or have ever visited you will understand my love of this recipe. If you are from Wisconsin you have three great loves - Beer, Cheese and the Green Bay Packers! This recipe makes for a perfect sandwich or dunking bread for your beer cheese soup on game day.
Wisconsin Beer Cheese Sourdough Bread
Prep Time:
4 hours + 12 hours fermentation
Cook Time:
45 minutes
Serves:
1 loaf
Ingredients
Ingredients:
1 cup beer (Amber or Dark Ale preferably)
4 tbs butter (room temperature)
1/2 cup active sourdough starter (needs to be active and bubbly)
1 egg
2 teaspoons honey (or substitute 1 Tbs sugar)
1 teaspoon salt
3 cups flour
1/2 teaspoon garlic powder (optional - if you don't like garlic, don't add)
2 cups shredded sharp cheddar cheese
Optional: Egg yolk for wash and a bit of flaky salt
Preparation
In a stand mixer, add beer, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.
Add in chunks of softened butter and mix until smooth and glossy about 9-10 minutes. It should pull away from the sides of the mixing bowl and be smooth and elastic. .
It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.
Optional step: Can’t bake right away? You can place the dough in the refrigerator (covered) for a few hours at this point.
Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.
Sprinkle cheese evenly over the dough and roll VERY tightly so the cheese doesn’t fall out (if the dough is too warm, it will also be difficult to shape).
Shape dough into ball tucking ends underneath or loaf and put in proofing basket to raise.
Optional: Bread Braid.
Cut in half lengthwise,
leaving about 1-2 inches uncut at the top.
Twist the dough together and pinch the ends.
Transfer to a parchment lined or a greased loaf pan.
Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. Timing depends on temperature of kitchen.
Using a lame or sharp knife score the loaf. Make sure your score is deep enough to let some of the cheese ooze through the top. (Not necessary if making a braid)
Preheat the oven to 350.
Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.
Bake for 45 minutes. The top should be golden.
Notes:
Pairs well with - Wisconsin Beer Cheese Soup!
Tips:
Make sure the butter is super soft and cube it up so it blends right into the dough.
Don’t over ferment the dough. It will turn into a sloppy disaster that won’t rise well. If it starts to rise too much and you don’t have time to bake it, you can place it in the fridge. This slows down the fermentation process.
The dough needs to be rolled really tightly so the cheese doesn’t fall out. Also, if the dough is too warm it may be difficult to roll. If that is the case, I suggest popping in the fridge for 30 minutes to an hour to cool it down enough to roll.
Schedule
10 AM: Feed starter
8 PM: Create dough. Bulk fermentation 8-12 hours.
8 AM The Next Day: Shape and place in proofing basket. Allow to rise for 2-4 hours.
10 AM-12 PM: Bake and enjoy.
If you do a lot of bread baking it may be worth the investment of getting a proofing box rather than making sure your kitchen stays warm enough to get the bread to rise adequately. Another trick I have used in the past (because I keep my house cool, especially in the winter) is to put water in a crock pot and turn the crockpot on warm. Set the glass bowl over the crock pot to help aid in getting the dough to rise.