Beer Cheese Bread

* Exported from MasterCook *

Beer Cheese Bread

Recipe By : Jo Merrill
Serving Size : 2 Preparation Time :0:00
Categories : Breads Prize

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
1 package active dry yeast
1/2 cup warm beer -- 105-115 deg
2 1/2 cups bread flour
1 cup sharp cheddar cheese -- shredded
--or use extra sharp cheddar
1/3 cup nonfat dry milk powder -- instant
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 large egg -- beaten
1 large egg white -- slightly beaten
1 teaspoon sesame seeds -- toasted

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 375 degrees 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

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