Beer Cheese Bread
|Beer||3⁄4 Cup (12 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Bread flour||3 1⁄2 Cup (56 tbs), divided|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Egg||1 , lightly beaten|
|Shredded reduced fat sharp cheddar cheese||1 Cup (16 tbs)|
|Vegetable cooking spray||1 Tablespoon|
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 in a large bowl.
Add beer mixture and egg; beat at medium speed of an electric 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 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough 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 dough in a 1-quart souffle 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.