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Smoked Gouda and Ale Loaf

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  • Makes: 12 servings
  • Yields: 1 loaf
  • Stand: 35 mins
  • Chill: overnight
  • Rise: 1 hr

Smoked Gouda and Ale Loaf

Directions

  1. In a large bowl, stir together water and yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan, heat and stir ale, sugar, butter, garlic salt, and mustard just until warm (120 degrees F to 130 degrees F) and butter almost melts. Stir ale mixture into yeast mixture until combined. Stir in flour, almonds, cheese, bacon, and caraway seeds (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
  2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
  3. Pat dough into a greased 8x8x2-inch baking pan. Cover and let rise in a warm place until nearly double in size (about 1 hour).
  4. Preheat oven to 400 degrees F. Bake for 25 to 30 minutes. Remove from pan and cool on a wire rack. If desired, serve with additional stone ground mustard. Store in the refrigerator.

Nutrition Facts (Smoked Gouda and Ale Loaf)

  • Per serving:
  • 184 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 12 mg chol.,
  • 338 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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