Beer Cheese Bread
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2�2-3�2cups (650-850 ml)Attach dough hooks to mixer. Combine 2 cups
all-purpose flour(500 ml) flour, yeast, sugar, and salt in large bowl.
1 package active drySet aside.
yeast
Place beer and margarine in small saucepan. Heat
2 tablespoons (25 ml)
sugarover medium heat until margarine melts. Continue
heating to 120!F to 130!F (50!C to 55!C). Add to
1 teaspoon (5 ml) salt
flour mixture. Beat on Speed 3 about 1 minute, or
1 cup (250 ml) beer
until blended. Add egg and hot pepper sauce. Beat
2 tablespoons (25 ml)
on Speed 3 about 20 seconds, or until combined.
margarine or butter
1 eggContinuing on Speed 3, add cheese and remaining
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�2 teaspoon (2 ml) hotflour, �4 cup (50 ml) at a time, until dough cleans
pepper saucesides of bowl, scraping sides of bowl. Knead on
1
1�2 cups (375 ml)Speed 3 about 2 minutes, or until dough is smooth
shredded reduced-fat
and elastic. Dough will be slightly sticky to the
sharp Cheddar
touch.
cheese
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 (230x130 mm) loaf. Place in
greased 9x5x3-inch (230x130x90 mm) baking pan.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Bake at 375!F (190!C) 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.
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ACEC
