Milk Stout Blue Cheese Bread

I came up with this bread while stroking my waxed mustache and admiring my man bun. It’s a hipster thing. You don’t have to be a hipster to make it, but you really ought to like blue cheese.

The instructions say to: Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the cheese. Starting from the edges, begin rolling the the dough toward the center (doesn’t have to look pretty – I kind of folded and pressed, folded and pressed, etc.). When you get to the center, turn the dough over and set on a parchment paper-lined baking sheet.

This will make a sort of wreath ball. When you turn the dough over, you’ll see that the blue cheese is bulging out, but not crumbling out – less mess this way.

Hey, want to learn about milk stout? Of course you do…

Milk Stout

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Milk Stout Blue Cheese Bread

I came up with this bread while stroking my waxed moustache and admiring my man bun. It's a hipster thing. You don't have to be a hipster to make it, but you really ought to like blue cheese.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 1 large cheesy loaf
Author Mark Oppenneer

Ingredients

  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • 1 cup warm milk stout about 110 degrees
  • 2 tablespoons granulated sugar
  • 2 tablespoons soft butter
  • 1 teaspoon salt
  • 1 egg slightly beaten
  • 1 cup spelt flour
  • 2-3 cups unbleached flour
  • 1 cup crumbled blue cheese

Instructions

  1. In a large bowl, stir yeast into stout to soften. Add sugar, butter, salt, egg, spelt flour, and 1 cup flour. Beat vigorously for two minutes.
  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the cheese. Starting from the edges, begin rolling the the dough toward the center (doesn't have to look pretty - I kind of folded and pressed, folded and pressed, etc.). When you get to the center, turn the dough over and set on a parchment paper-lined baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  6. About 10 minutes before baking, preheat oven to 375 degrees.
  7. Before you put the bread in the oven, slice the top of the loaf while thinking of that one ex-boyfriend who was a real douche bag. Really lay into it - put a few deep gouges in there - but not too much. That would be disturbing.
  8. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  9. Immediately remove bread from pans and cool on a rack.

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