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13
Beer Cheese Bread
2
1
⁄2-3
1
⁄2cups all-purpose
flour
1 package active dry
yeast
2 tablespoons sugar
1 teaspoon salt
1 cup beer
2 tablespoons
margarine or butter
1 egg
1
⁄2 teaspoon hot pepper
sauce
1
1
⁄2 cups shredded
reduced-fat sharp
Cheddar cheese
Attach dough hooks to mixer. Combine 2 cups flour,
yeast, sugar, and salt in large bowl. Set aside.
Place beer and margarine in small saucepan. Heat
over medium heat until margarine melts. Continue
heating to 120°F to 130°F. Add to flour mixture.
Beat on Speed 3 about 1 minute, or until blended.
Add egg and hot pepper sauce. Beat on Speed 3
about 20 seconds, or until combined.
Continuing on Speed 3, add cheese and remaining
flour,
1
⁄4 cup at a time, until dough cleans sides of
bowl, scraping sides of bowl. Knead on Speed 3
about 2 minutes, or until dough is smooth and
elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down. With lightly oiled hands, shape
dough into 9x5-inch loaf. Place in greased
9x5x3-inch baking pan. Cover. Let rise in warm
place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 375°F for 30 to 40 minutes, or until golden
brown. Remove from pan immediately and cool on
wire rack. Serve warm.
Yield: 16 servings.
Per serving: About 132 cal, 6 g pro, 18 g carb,
4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod.