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In a large bowl, stir together warm water and yeast; let stand about 5 minutes or until yeast is dissolved. Meanwhile, in a small saucepan, heat and stir ale, 1/4 cup mustard, sugar, butter and garlic salt just until warm (120°F to 130°F) and butter almost melts. Stir ale mixture into yeast mixture until combined. Stir in flour, almonds, cheese, bacon and caraway seeds (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
Grease an 8x8x2-inch baking pan. Press dough into the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 1 hour).
Preheat oven to 400°F. Bake for 25 to 30 minutes or until golden. Remove from pan and cool on a wire rack. If desired, serve with additional mustard. Store in the refrigerator.