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Beer Cheese Bread

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  Beer 3⁄4 Cup (12 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Bread flour 3 1⁄2 Cup (56 tbs), divided
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  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.

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Beer Cheese Bread Recipe