|1 tray (12 loaves)||Bridgford Frozen Demi Dough (white, wheat, Bavarian or French), thawed|
|1½ cups||baking soda|
|Beer Cheese Dip:|
|4 (12 oz each)||beer|
|24 cups||shredded Cheddar cheese|
Preheat convection oven to 375 degrees F. Line half sheet pans with parchment paper; set aside. Divide each thawed Bridgford Demi Loaf into 24 equal size pieces. In a large stock pot, bring water with baking soda to a boil. Drop pieces of dough in boiling water (about 24 pieces at a time). Let cook in boiling water for 30 seconds. Remove from water with slotted spoon and place on prepared sheet pans, separating any dough pieces that have stuck together. Brush dough pieces with egg wash and sprinkle with salt. Bake for 10 minutes or until golden brown. Remove from oven and serve with beer cheese dip.
Beer Cheese Dip: In a large saucepan, melt butter over medium heat. Gradually add flour and cook for 1-2 minutes, stirring constantly. Slowly add beer and bring to a boil, continuing to stir constantly until thickened. Add cheese 1 cup at a time and stir until melted. Serve warm.Print Recipe
Insist on the brand that has served America's foodservice estalishments since 1932! Bridgford School Foodservice fulfills US school breakfast and lunch requirements.See Our Brochure