Beer Cheese Bread Recipe
Ingredients
| Beer | 3/4 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs) | |
| Or bread flour | 3 1/2 Cup (16 tbs), divided | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Active dry yeast | 1 | |
| 1 egg, lightly beaten | ||
| 1 cup shredded reduced-fat sharp Cheddar cheese | ||
| Vegetable cooking spray | ||
Directions
Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120° to 130°).
Combine 1 1/2 cups flour and next 5 ingredients in a large bowl.
Add beer mixture and egg; beat at medium speed of an electric mixer 2 minutes or until smooth.
Stir in cheese and 1 1/2 cups flour to form a soft dough.
Turn dough out onto a lightly floured surface.
Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rest 10 minutes.
Place dough in a 1-quart souffle dish coated with cooking spray.
Cover and let rise 40 minutes or until doubled in bulk.
Preheat oven to 375°.
Bake loaf at 375° for 20 minutes.
Cover loosely with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped.
Remove loaf from dish; let cool on a wire rack.
Combine 1 1/2 cups flour and next 5 ingredients in a large bowl.
Add beer mixture and egg; beat at medium speed of an electric mixer 2 minutes or until smooth.
Stir in cheese and 1 1/2 cups flour to form a soft dough.
Turn dough out onto a lightly floured surface.
Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rest 10 minutes.
Place dough in a 1-quart souffle dish coated with cooking spray.
Cover and let rise 40 minutes or until doubled in bulk.
Preheat oven to 375°.
Bake loaf at 375° for 20 minutes.
Cover loosely with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped.
Remove loaf from dish; let cool on a wire rack.
Chef
