Cheddar, beer and mustard pull-apart bread from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Agaillard on March 04, 2026

    I kind of messed up with the dough by stopping/refrigerating/restarting the leavening process but it still worked. I used Belgian "biere d'abbaye" style and I was surprised that the beer taste was actually very present. It is a great and messy recipe ?? Just to note the cooking temp or time may need to be lower than indicated, the results were slightly overcooked (but still good!)

  • chawkins on September 13, 2023

    Very good and the dough was easy to work with. I used lager and sharp cheddar.

  • louie734 on May 02, 2014

    Decadent. Spectacular. Made this twice, with various types of medium-bodied home-brewed beer. In a valiant (but doomed) nod to healthfulness, both times have used Cabot lower fat cheddar, about 1 1/2 cups (pretty good, considering). I've also split the total weight of the flours 3 ways - all purpose, white whole wheat, and rye (this tastes great, and makes me feel even better!). For the filling, I increased the powdered mustard, used hot paprika, and added a splash of pickapeppa, chasing even more bite. This needs longer in the oven for me - at least 35 minutes. We eat this with our fingers, with beer, and call it Friday night dinner. Why fight it?

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