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Smoked Gouda and Ale Loaf

Makes: 12 servings Yield: 1 loaf
Stand 35 mins Chill  overnight Rise 1 hr Bake 400° 25 mins to 30 mins
Smoked Gouda and Ale Loaf
  • 3/4  cup  warm water (105 to 115 degrees F)
  • 1  package  active dry yeast
  • 1/2  cup  ale
  • 2  tablespoons  sugar
  • 2  tablespoons  butter
  • 1  teaspoon  garlic salt
  • 1/4  cup  stone ground mustard
  • 1/2  cup  toasted almonds, ground
  • 1/2  cup  smoked gouda cheese, shredded (2 ounces)
  • 1/4  cup  applewood smoked bacon or regular bacon, cooked and crumbled
  • 2  teaspoons  caraway seeds, toasted
  • 2 1/2  cups  all-purpose flour
  •  Nonstick cooking spray or olive oil
  •  Cornmeal

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

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