Beer-cheese bread

Yield: 16 Servings

Measure Ingredient
2 tablespoons Sugar
1 pack Dry Yeast
½ cup Warm Beer; (105-115 Deg F)
2½ cup Bread flour
1 cup Cheddar Cheese; Extra Sharp, Shred
⅓ cup Nonfat Dry Milk Powder
¾ teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Ground red pepper
1 \N Egg; beaten
1 \N Egg white; lightly beaten
1 teaspoon Sesame seeds; toasted
\N \N Iron 0.7mg; Sodium 175mg; Calcium 90mg

I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket while shopping for bread making supplies. The recipe, according to the recipe card, is courtesy of Cooking Light Magazine. The bread was a hit with my family. It went well with spaghetti and red wine. Rather than follow the recipe's procedure exactly, I used the dough cycle on Regal my bread machine and got excellent results.

Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes.

Stir in 2¼ cups flour and next six ingredients to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops of dough with egg white and sprinkle with sesame seeds. Make ⅛-inch-deep cuts in a lattice design across tops of loaves. Let rise in a warm place (85'F), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at 375'F for 15 minutes or until loaves sound hollow when tapped. Cool on wire racks.

Yield: Two loaves, eight servings each (about 119 calories per wedge).

Per Serving: Protein 5.6g; Carbohydrates 16.8g; Fat 3.1g; Cholesterol 20 mg;

>From: "Ronald L. Ploude" <banker@...> From: Bread-Bakers Archives:

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