2 tbsp Sugar
1 package Dry Yeast
1/2 cup Warm Beer, (105-115 Deg F)
2 1/2 cup Bread flour
1 cup Cheddar Cheese, Extra Sharp, Shred
1/3 cup Nonfat Dry Milk Powder
3/4 tsp Salt
1/2 tsp Dry mustard
1/4 tsp Ground red pepper
1 Egg, beaten
1 Egg white, lightly beaten
1 tsp Sesame seeds, toasted
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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 2 1/4 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 1/8-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; Iron 0.7mg; Sodium 175mg; Calcium 90mg
>From: "Ronald L. Ploude" <banker@ipof.fla.net> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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