Home Bread-Bakers v096.n018.10

Beer-Cheese Bread

"Ronald L. Ploude" <banker@ipof.fla.net>
Sun, 9 Jun 1996 15:46:39 -0400
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.

Beer-Cheese Bread

2       Tbs     Sugar
1       pkg     Dry Yeast
1/2     cup     warm beer (105 to 115 degrees Fahrenheit)
2 1/2   cup     bread flour
1       cup     Shredded Extra-Sharp Cheddar Cheese
1/3     cup     Instant 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

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