Hleb sa tamnim pivom i cedar sirom (Dark beer bread with cheddar cheese)

Sastojci: 390 g samodizajuceg brašna, 55 g + 25 g putera (neslanog, otopljenog i ohlađenog), 85 g + 35 g oštrog čedar sira (isečenog na male kockice), 2 mlada luka (sitno iseckana), 2 kašike kristal šećera, prstohvat fine morske soli, 360 ml tamnog piva.

Priprema:

1. Ostavite 35 g sira, malu šaku iseckanog mladog luka i 25 g putera sa strane za vrh hleba.

2. Pomešajte brašno, preostali sir, mladi luk, šećer i so u velikoj posudi dok se dobro ne sjedine. Napravite udubljenje u smesi brašna i dodajte pivo. Mešajte dok ne postane relativno glatko.

3. Dodajte puter i promešajte.

4. Zagrejte rernu na 190°C (375°F) i premažite kalup za hleb kockom otopljenog margarina dimenzija 22x12 cm (8 ½ x 4 ½ inča).

5. Sipajte testo u pripremljeni kalup i poravnajte vrh. Preko stavite cedar sir i mladi luk, a zatim prelijte preostalim puterom.

6. Pecite hleb oko 45 do 50 minuta ili dok čačkalica umetnuta u sredinu ne izađe čista.

7. Ohladite hleb u plehu 10 minuta.

8. Prebacite na rešetku za hlađenje i potpuno ohladite.

Čuvajte u hermetički zatvorenoj posudi 2 dana.

Zamrznite u hermetički zatvorenoj posudi do 3 meseca.

Ingredients: 390 g self-rising flour, 55 g + 25 g butter (unsalted, melted and cooled), 85 g + 35 g sharp cheddar cheese (cut into small cubes), 2 scallions (finely chopped), 2 tablespoons granulated sugar, pinch fine sea salt, 360 ml dark beer.

Preparation: 

1. Leave 35 g of cheese, a small handful of sliced scallions and 25 g of butter aside for the top of the bread.

2. Mix the flour, the remaining cheese, green onion, sugar, and salt in a large bowl until well blended. Make a well in the flour mixture and add the beer. Stir until relatively smooth.

3. Add the butter and stir.

4. Preheat the oven to 190 C (375 F) and brush an 22x12 cm (8 ½ x 4 ½ inch) loaf pan with a cube of the melted butter.

5. Spoon the batter into the prepared pan and smooth the top. Top with the reserved cheese and scallion, then drizzle with the remaining butter.

6. Bake the bread for about 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

7. Cool the loaf in the pan for 10 minutes.

8. Transfer to a cooling rack and cool completely.

Store in an airtight container for 2 days.

Freeze it in an airtight container for up to 3 months.