Yield: 16 Servings
|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|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Ground red pepper|
|1||Egg white; lightly beaten|
|1 teaspoon||Sesame seeds; toasted|
|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: ftp.best.com/pub/reggie/archives/bread/recipe