Side Pannel
Beer-Cheese Bread
Ingredients List
- 2 tb Sugar
- 1 pk Dry Yeast
- 1/2 c Warm Beer; (105-115 Deg F)
- 2 1/2 c Bread flour
- 1 c Cheddar Cheese; Extra
- -Sharp, Shred
- 1/3 c Nonfat Dry Milk Powder
- 3/4 ts Salt
- 1/2 ts Dry mustard
- 1/4 ts Ground red pepper
- 1 Egg; beaten
- 1 Egg white; lightly beaten
- 1 ts Sesame seeds; toasted
Directions
I picked up a recipe for Beer-Cheese 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 1/4 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 6-inch 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 1/8-inch-deep 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
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 1/4 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 6-inch 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 1/8-inch-deep 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
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