Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

stand:
35 mins
rise:
1 hr
bake:
25 mins
total:
1 hr 60 mins
Servings:
12
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°F to 130°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.

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  • 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.

  • 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).

  • Preheat oven to 400°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

184 calories; fat 6g; cholesterol 12mg; saturated fat 3g; carbohydrates 24g; insoluble fiber 1g; protein 6g; sodium 338mg.
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