Cheesy Mustard Beer Bread

This post is a bit delayed--I made this bread for the Super Bowl. I saw this recipe from Smitten Kitchen, and I got really excited! I modified it quite a bit based on what I had in my kitchen, what beer I like, and what type of cheese I can eat.

This bread made my kitchen smell like a cheesy brewery, just to warn you. It was a really good smell for about two minutes, but then it just kinda smelled bad.

Here's my modified recipe. Visit Smitten Kitchen for the assembly instructions! I also brushed some extra mustard on top after it cooled for a few minutes.

The ingredients

Cheesy Mustard Beer Bread Recipe

Dough:

4 tbsp margarine

2 eggs

~3/4 of a 12 oz beer (or a little less)

1/3 c. whole wheat flour

1 cup bread flour

1.5 cups A.P. flour

1 tbsp sugar

1.5 tsp. salt

Filling:

3 tbsp. margarine

1 tbsp. mustard (I used Trader Joe's Spicy Brown)

1.5 tbsp. Worcestershire sauce

Dash Siracha

1 tsp. ground mustard

1 tsp. paprika

dashes of salt and pepper

1.5 cups Manchego cheese

Follow the instructions published by Smitten Kitchen (found here)

Mixing the wet filling ingredients

Mixing the cheese with the dry filling ingredients

Into the breadmaker

Out of the breadmaker

Slicing into strips (I messed up here--I was supposed to do
eight strips, not five)

Layer the filling on top

Layer the cheese on top

Slice into squares

Into the pan--I used the trick from Smitten Kitchen
where I turned the pan on its short side to fill it up.
Since I messed up and only cut five strips, my pan wasn't
full all the way, so I had to improvise

Into the oven after rising

The bread (upside down) after coming out of the loaf pan