*  Exported from  MasterCook  *

                            Beer Cheese Bread

Recipe By     : Jo Merrill
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads                           Prize

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Sugar
   1      pkg           Active dry yeast
     1/2  c             Warm beer -- 105 to 115°F
   2 1/2  c             Bread flour
   1      c             Sharp or extra-sharp cheddar
                        - cheese -- shredded
     1/3  c             Nonfat instant dry milk powder
     3/4  ts            Salt
     1/2  ts            Dry mustard
     1/4  ts            Ground red pepper
   1      lg            Egg -- beaten
   1      lg            Egg white -- slightly beaten
   1      ts            Sesame seeds -- toasted

Dissolve sugar and yeast in warm beer in a large bowl. Let stand for
5 minutes. Stir in 2-1/4 cups flour and next 6 ingredients to form a
soft dough. Knead about 8 minutes, adding additional flour as
necessary. Divide dough in half and shape each portion into a 6"
round loaf. Place loaves 4" apart on a large baking sheet coated with
cooking spray. Brush tops with egg white and sprinkle with sesame
seeds. Make 1/8" deep cuts in a lattice design across tops of loaves.
Cover and let rise until doubled in size, about 1 hour and
15 minutes. Bake at 375°F for 15 minutes or until loaves sound hollow
when tapped. Cool on a wire rack.

Note: I am not sure the cooking time is correct; it seems too short.

Prize winner in yeast & cheese bread at Del Mar County Fair, 1993


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