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1
In a small saucepan over medium heat, add olive oil and beer until lukewarm.
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2
Remove saucepan from heat, and pour liquid into a small bowl with sugar and yeast.
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3
Set aside for 5 to 10 minutes until foamy.
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4
Meanwhile in a large bowl of mixer with an electric dough hook, add flour and salt, and mix with a wooden spatula.
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5
Pour yeast mixture and egg into flour mixture, and stir with wooden spatula until combined and moistened.
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6
Put on dough hook, turn it on and knead dough until elastic and smooth.
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7
Turn dough out, coat bowl with cooking spray or brush with oil.
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8
Put dough back into bowl, cover with a damp kitchen towel.
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9
Let rest in a warm place until double in size, 1 to 2 hours.
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10
Meanwhile whisk together olive oil and dijon mustard in a small bow until smooth.
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11
Set aside.
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12
In a medium bowl, mix together whole grain mustard, hot pepper sauce, horseradish sauce, black pepper and cheddar cheese until well combined.
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13
Put both oil-mustard mixture and cheese mixture into frige until ready to use.
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14
When dough is doubled, remove from bowl to a well oiled surface, punch dough down, and knead for a few times.
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15
Roll dough out into a 24 by 12-inch rectangular.
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16
Brush olive oil-mustard mixture evenly over dough.
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17
With a pizza cutter, cut dough crosswise into 6 4 by 3-inch rectangular.
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18
Divide cheese mixture into 6 equal amounts.
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19
Spread first cheese mixture over first 4 by 3-inch dough.
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20
Place second dough on top pf cheese mixture.
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21
Repeat same step until all doughs are stacked with cheese mixture in between.
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22
The last portion of cheese should be on top of the sixth layer.
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23
With a sharp knife, cut stacked dough into 6 equal portion.
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24
Well grease a 9 by 13-inch loaf pan.
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25
Start to arrange each stack into pan, it maybe feel a little bit tight in the end, just squeeze stacks to make more space for last one or two stacks.
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26
Loosely covered with plastic wrap and let rise again, 1 to 1 1 /2 hours.
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27
Preheat oven to 350F (180C) F when second rising is close to end.
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28
Bake bread until it's golden and brown on top, about 30 minutes.
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29
Let cool in pan on wire rack for about 15 minutes.
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30
Remove from pan and serve warm.
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31
Or let cool completely on wire rack if you can wait that long...
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32
Leftover bread can be kept in an air-tight container for a couple days, or frozen for up to 1 month.
