Beer and Cheese Dip Loaf
Equipment
- ovenproof pan
Ingredients
- 3 cups flour
- 1 tbsp dry yeast
- 4 tbsp vegetable oil
- 2 tsp salt
- 1 cup water
- 3 oz cheddar cheese cubes
- 7 oz cream cheese
- 7 oz cheddar, shredded
- 3 oz mozzarella, shredded
- 1/2 cup chives, chopped
- 1 clove garlic, chopped
- 3 oz beer
Instructions
- Except for the cheese, knead all the ingredients for the dough together into a ball and leave it for an hour in a warm place. Once the dough has puffed up, form 12 large balls of equal size and insert a cheese cube into each one.
- Place the balls around the edge of an ovenproof pan so that they form a circle.
- Mix the ingredients for the dip in a bowl. Keep about 3 oz of the cheddar to the side. Add the dip mix inside the ring of dough balls.
- Spread the egg yolk onto the dough balls and sprinkle the rest of the cheese onto the dip. Place the pan in the oven and bake at 360°F for 30 minutes.