Categories: Bread
Ingredients
- 1 pkg. active dry yeast
- 1 cup warm beer or ale, preferably Irish
- 4 cups all-purpose flour, divided
- 1/2 cup sugar
- 1/2 cup shortening
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 large egg, room temp
- 6 tbsp butter, preferably Irish, melted
- 2 cups shredded white cheddar, preferably Irish
Directions
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In a large bowl, dissolve yeast in warm beer; let mixture sit for 10 minutes. Add 1 cup flour and the sugar, shortening, garlic powder, salt and egg. Beat until smooth. Stir in enough of the remaining 3 cups flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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Place the melted butter in a shallow bowl. Place shredded cheese in another shallow bowl. Punch down dough. Turn onto a lightly floured surface; divide and shape into twenty-four 1 1/2-inch balls. Dip balls in butter; toss in shredded cheese and place in a parchment-lined 13×9-inch baking pan. Sprinkle remaining cheese over top.
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Cover with a kitchen towel; let rise in a warm place until almost doubled, about 2 hours. Preheat oven to 350. Bake, covering with foil if necessary, until golden brown, 15-20 minutes.
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Cool in pan 10 minutes before lifting onto a serving plate. Serve warm.