Recipe - Beer-Cheese Bread

2 tablespoon Sugar
1 pack Dry Yeast
One half cup Warm Beer; (105115 Deg F)
2 One half cup Bread flour
1 cup Cheddar Cheese; Extra
Sharp, Shred
1/3 cup Nonfat Dry Milk Powder
Three fourths teaspoon Salt
One half teaspoon Dry mustard
One fourth teaspoon Ground red pepper
1 Egg; beaten
1 Egg white; lightly beaten
1 teaspoon Sesame seeds; toasted

I picked up a recipe for BeerCheese 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.

Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes.
Stir in 2 One fourth 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 6inch 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 1/8inchdeep 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

From: "Ronald L. Ploude" banker@ipof.fla.net
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe