Combine flour and sugar with the dried herbs and mix well.
Combine the dry ingredients with the beer. Then add the melted butter and
continue to mix until dough is formed. If dough is too wet, add flour until you can
handle it without it sticking to your hands.
Spray the inside of the circular baking tray and add the dough to the pan and
cook it for an hour.
Take pan out of oven and let sit for 15-20 minutes.
Melt the butter inside a small saucepan or pot on medium heat.
Add the flour and whisk until the flour and butter combine to create a golden
Combine the milk and beer in a separate cup or bowl and slowly add it to the
roux while whisking. Increase the heat to medium high until the contents of the
pot begin to simmer and become thick. Turn off heat.
Add the hot sauce, mustard powder and Worcestershire sauce and mix well.
Add the cheese a handful at a time while whisking, until everything has melted.
When the bread is cool, cut out a cone-shaped hole in its center for the cheese
dip: Using a serrated knife, slice on an angle ½ inch from the bowl’s perimeter.
If you want a bigger bread bowl, you can tear out more of the interior.
Chop this bread and the cap to dip into the cheese. Bake for a crispier texture.
TOOLS/ 1 circular baking dish/ 1 saucepan or pot/ 1 large mixing bowl/ 1 medium mixing bowl/ 1 whisk