Beer, Bacon, Chive, and Cheese Sourdough Loaf

The Beer, Bacon, Chive, and Cheese Sourdough Loaf is a delightful fusion of savory flavors that elevates traditional Sourdough bread to new heights. With the rich essence of beer, the smoky aroma of bacon, the fresh zest of chives, and the creamy indulgence of cheese, each bite promises a harmonious blend of taste sensations.

Beer, Bacon, Chive, and Cheese Sourdough Loaf Ingredients

• Organic Bread Flour
• Sourdough Starter
• Warm Water
• Pale Ale Beer
• Pink Salt
• Bacon
• Shredded Cheddar Cheese
• Chives

Crafting the Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
   • Note: Only incorporate 1/2 c. of bacon bits (save the other 1/2 c. for the lamination).
2. Next, turn the mixer on a speed 2 until the dough comes together.
3. Then, increase to a speed of 3-4.
4. Next, when the dough pulls away from the sides of the bowl, turn off the mixer.
5. Finally, remove the dough from the mixer and place it into a lightly oiled or Banneton bowl.

Combine the Ingredients in a Bosch Universal Mixer

Turn the Mixer to a Speed of 2-4 Until the Dough Comes Together

Once the Dough is Ready, Place It Into a Lightly-Oiled or Banneton Bowl

Rising the Sourdough Loaf Dough

1. After you place the Beer, Bacon, Chive, and Cheese Sourdough Loaf dough into the bowl, cover it with a kitchen towel and let it rise for 30 minutes.
2. Next, remove the dough from the bowl and form it into a ball. Place the dough back into the bowl, cover it with a towel, and let it rise for 1 hour.
3. Then, remove the dough from the bowl and place it on a lightly floured surface.
4. Next, gently flatten the dough with your hand and then pull each side into the middle (like you’re folding paper).
5. Then, re-form the dough into a ball and place it back into the bowl. Cover it with a towel, and let it rise for another hour.
   • Note: Repeat steps 4-5 after the next hour of rising.
6. Finally, cover the bowl with a towel and let it rise for 2-3 more hours, or until doubled in size.

Laminating the Sourdough Loaf Dough and the Final Rise

1. Once the bread dough has doubled, place it on a lightly floured surface.
2. Next, gently flatten it with the palms of your hands until it forms a rectangular shape.
3. Then, sprinkle the remaining 1/2 c. of bacon bits onto the dough.
4. Next, pull the sides of the dough into the center and roll it into a ball.
5. Finally, place the dough back into the bowl, cover it with a towel, and let it rise for 30 minutes.

Laminate the Beer, Bacon, Chive, and Cheese Sourdough Loaf

Place the Loaf Back Into a Bowl; Let It Rise for 30 Minutes

Forming and Scoring the Sourdough Loaf

1. While the loaf dough is on its final rise, preheat the oven and a Dutch Oven to 450 degrees Fahrenheit.
2. Next, place a sheet of parchment paper onto the kitchen counter and lightly dust it with flour.
3. Then, remove the Beer, Bacon, Chive, and Cheese Sourdough Loaf dough from the bowl, form it into a smooth ball, and place it on top of the floured parchment paper.
4. Next, lightly dust the top of the loaf with flour.
5. Finally, using a bread lame, either cut one slit into the bread or create a design on top.

Place the Risen Loaf Dough Onto Floured Parchment Paper

Score the Beer, Bacon, Chive, and Cheese Sourdough Loaf

Baking the Beer, Bacon, Chive, and Cheese Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven and gently place the loaf into it.
2. Next, place the lid back on the Dutch Oven, and place it into the preheated oven. Bake the Sourdough loaf for 22-25 minutes, with the lid on.
3. Then, remove the lid and bake the loaf for an additional 20 minutes.
4. Next, remove the baked loaf from the oven and set it on a wire rack.
5. Finally, allow the baked bread to cool to room temperature.

Place the Beer, Bacon, Chive, and Cheese Sourdough Loaf Dough Into the Preheated Dutch Oven

Bake the Sourdough Loaf for 22-25 Minutes, With the Lid On; Remove the Lid and Bake for an Additional 20 Minutes

Let the Bread Cool to Room Temperature

Serving and Storing the Beer, Bacon, Chive, and Cheese Loaf

Once the Beer, Bacon, Chive, and Cheese Sourdough Loaf has cooled, slice the loaf using a Serrated Knife. This bread is delicious served on its own, with freshly whipped butter, as sandwich bread, or alongside your main course.

To store the bread, place it in an airtight bag and on the counter for up to 3 days. Likewise, you can store the slices of bread in the freezer for up to 3 months.

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Beer, Bacon, Chive, and Cheese Sourdough Loaf

Yield: 1 Large Loaf or 2 Medium Sized Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

The Beer, Bacon, Chive, and Cheese Sourdough Loaf is a delightful fusion of savory flavors that elevates traditional Sourdough bread to new heights. With the rich essence of beer, the smoky aroma of bacon, the fresh zest of chives, and the creamy indulgence of cheese, each bite promises a harmonious blend of taste sensations.

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Ingredients

• 3 1/2 - 4 c. Organic Bread Flour
• 1 c. Sourdough Starter
• 3/4 c. Warm Water
• 1 c. Pale Ale Beer, Room Temperature
• 1 tsp. Pink Salt
• 1 c. Bacon Bits (Fresh), Divided
• 1/2 c. Shredded Cheddar Cheese
• 1/4 c. Chives, Thinly Sliced

Instructions

Crafting the Beer, Bacon, Chive, and Cheese Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients. (Note: Only incorporate 1/2 c. of bacon bits (save the other 1/2 c. for the lamination).
2. Next, turn the mixer on a speed 2 until the dough comes together.
3. Then, increase to a speed of 3-4.
4. Next, when the dough pulls away from the sides of the bowl, turn off the mixer.
5. Finally, remove the dough from the mixer and place it into a lightly oiled or Banneton bowl.

Rising the Beer, Bacon, Chive, and Cheese Sourdough Loaf

1. After you place the Beer, Bacon, Chive, and Cheese Sourdough Loaf dough into the bowl, cover it with a kitchen towel and let it rise for 30 minutes.
2. Next, remove the dough from the bowl and form it into a ball. Place the dough back into the bowl, cover it with a towel, and let it rise for 1 hour.
3. Then, remove the dough from the bowl and place it on a lightly floured surface.
4. Next, gently flatten the dough with your hand and then pull each side into the middle (like you're folding paper).
5. Then, re-form the dough into a ball and place it back into the bowl. Cover it with a towel, and let it rise for another hour. (Note: Repeat steps 4-5 after the next hour of rising).
6. Finally, cover the bowl with a towel and let it rise for 2-3 more hours, or until doubled in size.

Laminating the Sourdough Loaf and The Final Rise

1. Once the bread dough has doubled, place it on a lightly floured surface.
2. Next, gently flatten it with the palms of your hands until it forms a rectangular shape.
3. Then, sprinkle the remaining 1/2 c. of bacon bits onto the dough.
4. Next, pull the sides of the dough into the center and roll it into a ball.
5. Finally, place the dough back into the bowl, cover it with a towel, and let it rise for 30 minutes.

Forming and Scoring the Sourdough Loaf

1. While the loaf dough is on its final rise, preheat the oven and a Dutch Oven to 450 degrees Fahrenheit.
2. Next, place a sheet of parchment paper onto the kitchen counter and lightly dust it with flour.
3. Then, remove the Beer, Bacon, Chive, and Cheese Sourdough Loaf dough from the bowl, form it into a smooth ball, and place it on top of the floured parchment paper.
4. Next, lightly dust the top of the loaf with flour.
5. Finally, using a bread lame, either cut one slit into the bread or create a design on top.

Baking the Beer, Bacon, Chive, and Cheese Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven and gently place the loaf into it.
2. Next, place the lid back on the Dutch Oven, and place it into the preheated oven. Bake the Sourdough loaf for 22-25 minutes, with the lid on.
3. Then, remove the lid and bake the loaf for an additional 20 minutes.
4. Next, remove the baked loaf from the oven and set it on a wire rack.
5. Finally, allow the baked bread to cool to room temperature.

Serving and Storing the Beer, Bacon, Chive, and Cheese Sourdough Loaf

Once the Beer, Bacon, Chive, and Cheese Sourdough Loaf has cooled, slice the loaf using a Serrated Knife. This bread is delicious served on its own, with freshly whipped butter, as sandwich bread, or alongside your main course.

To store the bread, place it in an airtight bag and on the counter for up to 3 days. Likewise, you can store the slices of bread in the freezer for up to 3 months.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 132mgCarbohydrates: 42gFiber: 2gSugar: 0gProtein: 8g