Hleb sa pivom, slaninom, belim lukom i ruzmarinom (Beer bread with bacon, garlic and rosemary)

Sastojci: 390 g samodizajuceg brašna, 55 g + 25 g putera (neslanog, otopljenog i ohlađenog), 85 g + 35 g cedar sira (isečene na male kockice), 65 g + 25 g slanine (isečene na male kockice), 2 ½ cena + ½  cena belog luka (sitno iseckana), 1 kasicica + 1 kasicica suvog ruzmarina, 2 kašike kristal šećera, prstohvat fine morske soli, 360 ml tamnog piva.

Priprema:

1. Ostavite 35 g cedar sira, 25 g slanine, 1 cen iseckanog belog luka, 1 kasicicu ruzmarina i 25 g putera sa strane za vrh hleba.

2. Pomešajte brašno, preostali cedar sir, slaninu, beli 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, slaninu, beli luk i ruzmarin, 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), 65 g + 25 g bacon (cut into small cubes), 2 ½ clove + ½  clove of garlic (finely chopped), 1 tsp + 1 tsp dried rosemary, 2 tablespoons granulated sugar, pinch fine sea salt, 360 ml dark beer.

Preparation: 

1. Leave 35 g of cheese, 25 g of bacon, ½ clove of garlic, 1 tsp dry rosemary and 25 g of butter aside for the top of the bread.

2. Mix the flour, the remaining cheese, bacon, garlic, 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, bacon, garlic and rosemary, 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.