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 Beer-Cheese Bread
     3/4 cup beer  1/4 cup margarine
     3 1/2 cups  bread flour, divided 1 1/2  1 tablespoon sugar
     1/2 teaspoon  salt  1/2 teaspoon  dry mustard
     1/4 teaspoon  ground red pepper  1 package  dry yeast
     1  egg, lightly beaten  1 cup (4 ounces)  shredded reduced-fat sharp cheddar cheese
     Vegetable cooking spray  
Beer-Cheese Bread
Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120° to 130°).
Combine 1 1/2 cups flour and next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl. Add beer mixture and egg; beat at medium speed of a mixer 2 minutes or until smooth. Stir in cheese and 1 1/2 cups flour to form a soft dough.
Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rest 10 minutes. Place in a 1-quart soufflé dish coated with cooking spray. Cover and let rise 40 minutes or until doubled in bulk. Preheat oven to 375°; bake loaf at 375° for 20 minutes. Cover loosely with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped. Remove loaf from dish; let cool on a wire rack.
 Categories:  Baked Goods, Baked goods, Bread, Cheese, Dutch Oven, Side Dish, Side Dishes, stove top
 Estimated Serving:  16
 Estimated preparation time:  35 min.
 Language:  English
 Shared by:  Jilly    2010/02/03
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