Beer Cheese Bread

Recipe Ingredients

2 tablespoons	30ml	Sugar
1		Active dry yeast
1/2 cup	118ml	Warm beer - 105-115 deg
2 1/2 cups	156g / 5.5oz	Bread flour
1 cup	146g / 5.1oz	Sharp cheddar cheese - shredded or use extra sharp cheddar
1/3 cup	78ml	Nonfat dry milk powder - instant
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Ground red pepper
1 teaspoon	5ml	Egg - beaten (large)
1 teaspoon	5ml	Egg white - slightly beaten (large)
1 teaspoon	5ml	Sesame seeds - toasted

Recipe Instructions

Dissolve sugar and yeast in warm beer in a large bowl. Let stand for 5 minutes. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough. Knead about 8 minutes, adding additional flour as necessary. 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 with egg white and sprinkle with sesame seeds.

Make 1/8-inch deep cuts in a lattice design across tops of loaves. Cover and let rise until doubled in size, about 1 hour and 15 minutes. Bake at 375F for 15 minutes or until loaves sound hollow when tapped. Cool on a wire rack.

NOTE from me: I am not sure the cooking time is correct; it seems too short. Prize winner in yeast and cheese bread division at Del Mar County Fair--1993

Source:
Jo Merrill

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