Beer Cheese Bread
Source of Recipe
Sunday Dinner
List of Ingredients
4 T sugar
2 T yeast
1 C warm beer or ale (105° - 115° F)
5 C flour
8 oz. extra sharp cheddar cheese, grated
2/3 C non-fat instant dry milk powder
1 1/2 tsp. salt
1 1/2 tsp. dry mustard powder
2 eggs, beaten
1 egg white
1 T sesame seeds
Recipe
TIP: The directions here are for mixing bread by hand, you can (and if you
have one, should) use a heavy duty electric mixer to mix the dough. However, I
don't like using a food processor for this recipe, because I like the cheese
to have it's own texture and the food processor chops it too finely. I have
used a bread machine to make the dough with good success. The one difference
from the directions at left is, I add the shredded cheese later, at the time
when you normally put in extra additions. Set the machine to dough only, then
bake in oven as directed in the directions to your left. Makes 2 Large or 4
Small Loaves
In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5
minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and
eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you
have a soft dough. Turn dough out onto a floured surface and knead until
smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent
dough from sticking. Divide dough into desired number of portions (usually 2
large or 4 small), and shape each portion into a round loaf. Place loaves on
greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white
and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts,
1/8" deep, into top of bread. Cover with a clean kitchen towel and let rise in
a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime,
pre-heat oven to 375° F. Bake for about 20 minutes, or until golden brown and
hollow sounding when thumped. Cool on wire racks.
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