This bread tasted wonderful on the first try. I cut the butter amount in
half, used 1/4 cup Egg Beaters instead of the egg and used fat free
cheese. Next time I will use only 1 tablespoon of butter and add more beer
to adjust for the difference in liquid amount. The bread disappeared so
fast, in huge slices, that it didn't need the fat to retard spoilage.
Kathleen
* Exported from MasterCook *
Beer-Cheese Bread
Recipe By : The Best of Cooking Light: Classics, 1998, page 48
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup beer
1/4 cup stick margarine or butter
3 1/2 cups bread flour -- divided
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 package dry yeast
(about 2 1/4 teaspoons)
1 large egg -- lightly beaten
1 cup shredded reduced-fat sharp cheddar cheese -- (4
ounces)
Cooking spray
1. Combine beer and margarine in a small saucepan; place over medium-low
heat until very warm (120 to 130 degrees).
2. Lightly spoon flour into dry measuring cups; level with a
knife. Combine 1 1/2 cups flour and the next 5 ingredients (1 1/2 cups
flour through yeast) in a large bowl. Add the beer mixture and egg, and
beat at medium speed of a mixer for 2 minutes or until smooth. Stir in
cheese and 1 1/2 cups flour to form a soft dough.
3. Turn dough out onto a lightly floured surface. Knead dough until
smooth and elastic (about 8 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands. Place in a
large bowl coated with cooking spray, turning to coat top. Cover and let
rise in a warm place (85 degrees), free from drafts, 1 hour or until
doubled in bulk.
4. Punch dough down; cover and let rest 10 minutes. Place in an 8 x
4-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes
or until doubled in bulk.
5. Preheat oven to 375 degrees
6. Bake at 375 degrees for 20 minutes. Cover with foil; bake an
additional 20 minutes or until loaf sounds hollow when tapped. Remove from
pan; cool on a wire rack. Yield: 16 servings (serving size: 1 slice).
Note. Bread may also be cooked in a 1-quart souffle dish coated with
cooking spray. Cook at the same temperature for the same amount of time.
CALORIES 190 (29% from fat); FAT 4.8g (sat 1.5g, mono poly 1.1g); PROTEIN
5.3g; CARB 20.9g; FIBER 0.8g; CHOL 18mg; IRON 1.3mg; SODIUM 163mg; CALC 70mg
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 0 26495 0