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.
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