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Beer Cheese Bread Recipe
|Beer||3⁄4 Cup (12 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Bread flour||3 1⁄2 Cup (56 tbs), divided|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Egg||1 , lightly beaten|
|Shredded reduced fat sharp cheddar cheese||1 Cup (16 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 2420 Calories from Fat 824
% Daily Value*
Total Fat 93 g142.6%
Saturated Fat 28.2 g140.8%
Trans Fat 0 g
Cholesterol 289.6 mg
Sodium 2108.7 mg87.9%
Total Carbohydrates 288 g96.1%
Dietary Fiber 12 g48%
Sugars 17.4 g
Protein 93 g186.4%
Vitamin A 68.9% Vitamin C 1.5%
Calcium 136.5% Iron 38.9%
*Based on a 2000 Calorie diet
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.