Recipes

Tillamook & 10 Barrel Beer Cheddar Bread Bowl & Dip

By

Chef James Ludwicki

and

Executive Chef Josh Archibald

Prep Time

150 Min

Cook Time

60 Min

Serves

2-6

Ingredients

Tillamook Cheddar Bread Bowls

Aged Cheddar & Piquillo Pepper Dip

Directions

Pub Beer and Tillamook Cheddar Bread Bowls

  • In a large mixing bowl combine the flour and beer and mix by hand until it is fully incorporated. Cover with plastic wrap and allow the mixture to rest for 30 minutes.

     

  • Add the yeast, salt, cheese, and green onion and work the dough by hand until the ingredients are fully incorporated.

     

  • On a floured surface knead the dough by hand for 3-5 minutes or until it feels stiff. Place the dough back in the bowl and cover. Allow to rise in a warm area for about 2 hours or until the dough has doubled in size.

     

  • Remove the dough from the bowl and split the dough evenly into 2 pieces. Gently ball both portions and set them on a parchment lined and pan sprayed sheet pan. Press the balls into disks, and lightly flour the surface. Cover with plastic wrap and allow to rise another hour.

  • Preheat oven to 400 degrees. Brush the exterior of the bread with the remaining beer, and if desired lance the bread with a sharp pairing knife with an X pattern.

     

  • Place the sheet pan on the center rack of the oven and cook for about 30 minutes or until golden brown.

     

  • Bread should exceed 200 degrees when measured with a thermometer. Cool the bread for at least 30 minutes before consuming.

     

  • Yield- 2 Small bread bowls


Aged Cheddar & Piquillo Pepper Dip

  • Sauté onions slowly until caramelized

  • Add milk and cream, bring to a simmer

  • Slowly add cheese, melting thoroughly between each addition

  • Stir in peppers and roasted garlic

  • Remove from heat

  • Add beer, drinking any that remains

  • Pour dip into bread bowls and garnish with chopped parsley and smoked paprika