I'M FROM WISCONSIN BREAD!
Source of Recipe
the web
List of Ingredients
4 1/2 - 5 c. flour (bread flour)
1 1/2 c. whole wheat flour
2 tsp. salt
12 oz. (1 1/2 c.) beer
1/2 c. oil
8 oz. (2 c.) Cheddar or American cheese, cut in 1/2" cubes
1/2 c. sugar
1/2 c. wheat germ
2 pkgs. active dry yeast
2/3 c. water
1 egg
Recipe
Line two 1 quart casseroles or 9x5 inch loaf pans with foil, grease
well. Lightly spoon flour into measuring cup, level off. In large bowl,
combine 1 cup bread flour, the whole wheat flour, sugar, wheat germ,
salt and yeast; blend well. In small saucepan, heat beer, water and oil
until very warm (120-130 degrees). Add warm liquid and egg to flour
mixture. Blend at low speed until moistened; beat 3 mins at medium
speed. By hand, stir in 2 to 3 cups bread flour. On floured surface,
knead in remaining flour until smooth and elastic, about 10 minutes.
Place in greased bowl, turning to grease top. Cover loosely with plastic
wrap and cloth towel. Let rise in warm place (80-85 degrees) until light
and doubled in size, about 1 hr. Punch down dough several times to
remove all air bubbles. Divide dough into 2 parts; mold into balls.
Allow to rest on counter, covered with inverted bowl, for 15 mins on
floured surface. Work cheese cubes in dough, one cup at a time, until
evenly distributed. Shape into 2 loaves, covering cheese cubes. Place in
prepared casseroles. Cover; let rise in warm place until light and
doubled in size, 30 to 45 mins. Heat oven to 350 degrees. Bake 40 to 50
mins or until loaves sound hollow when lightly tapped. Immediately
remove from casseroles. Cool on wire racks.Makes 2 loaves.
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