Irish Cheddar Cheesy Bread Bundt

8 days ago

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

When Felice from All That’s Left Are The Crumbs and Wendy from A Day in the Life on the Farm suggested “Yeasted Bundts” as the #BundtBakers theme for March, I believe my exact words were, “I love and hate you at the same time, there’s going to be a lot of bad words being mumbled in my kitchen for this one!” And you know what? I was right.

The first bought of swear words began when my bread dough failed to rise. By now, most of you know that I live in a historic house with drafts coming into it from every angle. In most households, an hour or two is sufficient for dough to rise, in my house it requires about six hours to achieve the same result. Sometimes I think my house hates me.

Next up were a few choice words when I scraped my fingers grating the Irish cheese needed in this recipe. I believe there were five or six f-bombs, a few s-swears, and a gosh darn it all anyway to top things off. All I know is that Brenna gave me an odd quizzical look as if to say, “What’s your damage?”

Last, but certainly not least, was the joyous and rather loud event of attempting to get the yeasted bread Bundt to actually give up its hold of the Bundt pan. Cheese and hot metal become quite friendly and they do not enjoy being parted from one another’s company without much effort. I’ll refrain from sharing the words uttered during this little adventure.

Thankfully, all of the effort involved in making this Irish-inspired pull-apart bread was totally worthwhile. The bread turned out to be amazing and made a lovely addition to our snow day impromptu dinner with our amazing neighbors Amelia and James. Needless to say, I refrained from sharing with them just how many times I can use the f-word while baking bread. I believe the final count was somewhere around fifteen.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Ingredients:

  • 1 Cup Irish Beer or Ale
  • 1 (1/4-oz.) Packet Active Dry Yeast
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Vegetable Shortening
  • 2 Teaspoons Garlic Seasoning
  • 1 Teaspoon Kosher Salt
  • 1 Egg
  • 3 Cups All-Purpose Flour
  • 6 Tablespoons Melted Irish Butter
  • 2 Cups Grated Irish Cheese
  • Additional All-Purpose Flour for Working the Dough
  • Extra Virgin Olive Oil for Oiling the Bowl

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Directions:

  1. Microwave the beer for 30 seconds, or until it is warm. Stir in the yeast and allow to sit for 10 minutes.
  2. On medium speed, mix the beer, 1-cup of flour, sugar, shortening, garlic seasoning, salt, and egg for 3 minutes.
  3. Decrease the speed to low and slowly add in the remaining flour. When the flour is incorporated, increase the speed back to medium and mix until the dough comes together.
  4. Knead the bread for 6 minutes on a lightly floured surface and then place it in an oiled bowl and then cover the bowl with plastic wrap.
  5. When the dough has doubled in size, punch it down and shape it into a square on a lightly floured surface. Cut the dough into 1 1/2-inch squares. Roll each piece of dough into a ball, coat it with melted butter and then roll each ball in grated cheese before placing it into a Bundt pan.
  6. Drizzle any remaining melted butter over the dough balls and sprinkle with any leftover grated cheese.
  7. Cover with plastic wrap and allow to rise for 2 hours.
  8. Bake for 20 minutes in a pre-heated 350-degree oven.
  9. Lightly cover with foil and then bake for an additional 10 minutes.
  10. Allow to rest for 5 minutes before inverting onto a plate or platter. You may need to run a silicone spatula or knife along the edges of the pan to loosen the bread.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Suggestions:

  • If you are using a store-bought garlic seasoning, you may want to eliminate the additional salt in this recipe or at least decrease it due to the sodium content.
  • This bread looks very dark and you may think it is burnt; I can assure you that it is not. It’s golden brown cheesy perfection.
  • Tenting the bread helps to prevent the top from over-browning.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Improvements:

  • Use fresh herbs in this bread; I suggest chives or parsley. You can either add them to the dough or roll the dough balls into the finely chopped herbs after the butter and before the cheese.
  • Add a teaspoon or two of hot sauce to the melted butter.

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