CHEESY BREAD & EXTRA PALE ALE

Recipes
Written By Gary Munckton

This is the first of many delicious recipes we’ve been desperate to share. This one comes from our heid brewer Jonny. It’s perfect to throw in the oven when friends are coming over and pairs brilliantly with our XPA.

Ingredients

  • Cob Loaf

  • Wheel of Brie or Camembert (sized to fit in your loaf)

  • Honey

  • Chilli Jam

  • Lazy Garlic

  • A Sprinkle of Oregano

  • Olive Oil

METHOD

Whack the oven up to 200C/180C Fan

  • Cut the top off the Cob

  • Place the cheese wheel on top of the loaf and cut round it

  • Pull out the bread in the circle to the depth of your cheese wheel. You want to leave enough around the outside so that the cheese will be getting a lovely bready cuddle.

  • Coat the inside of the bready-circle with the honey, a good liberal coating with 3 to 4 teaspoons - don’t be shy, if it looks like it needs more, give it more!

  • Coat the top of the honey with a good wallop of chilli jam. Nae chilli jam?  Have a word with yourself.

  • Unwrap the cheese and nestle it inside its sticky, bready, snug.

  • With a sharp knife, score the top of the cheese through the skin to the tasty cheese flesh.

  • Fill your hands with a good glug of olive oil and spread over every outside surface of the loaf (or use a pastry brush if you are not a heathen).

  • Cover the scored cheese with salt, pepper, a dash of oregano and a large teaspoon of ‘Lazy Garlic’. Life is too short to chop garlic.

  • Drizzle some more honey and chilli jam over the top.

  • Once the oven is hot, pop your bundle of cheesy loveliness in there for 20-25 minutes.

  • Take the loaf out of the oven and resist the temptation to dig straight in. Give it five minutes to breathe and cool down. You’re waiting for it to cool from ‘surface of the sun’’ to ‘ooft that’s hot’.

  • Put it in the middle of the table, give everyone a plate, pour a glass of cold IPA and dig in… BRAW!

XPA (EXTRA PALE ALE)
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HERE’S WHAT JONNY HAD TO SAY ABOUT THIS PAIRING

“The bitterness of the hop and the dry finish work beautifully with the thick creaminess of the cheese and sweetness of the honey with a rewarding kick at the end from the chilli jam.”

Gary Munckton