INGREDIENTS ONE BREAD:
1 tbsp dry yeast or 1 envelope
4 tbsp butter
1/4 cup + 1/3 cup beer
2 & 1/2 cups all-purpose flour
1/3 cup whoel wheat flour (or additional all-purpose flour)
2 tbsp sugar
1 tsp pink salt
2 large eggs, at room temperature (to prevent killing the yeast)
3 tbsp butter
1 tbsp mustard
1 & 1/2 tbsp ketchup
1/2 tbsp chili flakes or tabasco sauce
1 tbsp paprika
1/2 tsp salt
fresh ground black pepper
1 & 1/2 cups shredded cheddar
In a small sauce pan melt the butter, the sugar and the salt in 1/4 cup beer.
Remove from heat and add the rest of the beer (1/3 cup) and set aside to cool down (we need it at finger temperature).
In a large bowl mix 2 cups of flour with the yeast.
Add the butter and beer mixture to the flour mixture and mix well.
Add one egg and mix, then add the second egg and continue mixing.
Now add the rest of the flour (whole wheat +all purpose) and knead the dough for a couple of minutes (5- 6 minutes; the dough must be elastic).
Grease a clean bowl with olive oil or butter and transfer the dough in it.
Cover the bowl with plastis wrap and let the dough rise for about an hour (must double in volume).
In a small sauce pan combine the melted butter, the mustard, the ketchup, the paprika, the pink salt and the fresh ground black pepper.
Grease a loaf pan with butter.
On a well floured surface roll the dough in a rectangular of about 20×10 inch.
Cover the dough with the spicy mixture and cut it in 4 equal strips.
Sprinkle the first strip with shredded cheddar and cover it with the second strip.
Continue the process until you reach the last strip of dough.
Using a sharp knife cut the dough in 6 equal parts (it helps of you first cut the long strip on half and the each half in 3 equal parts).
Place the 6 dough squares in the loaf pan (it;s easier if you stand the pan up).
Cover the pan with plastic foil and let the bread rest for 30 minutes in a warm spot of your kitchen (should rise for a second time).
Preheat the oven at 350F and bake the bread for about 30- 40 minutes.