Beer-Cheese Bread

Name: Beer-Cheese Bread
Ingredients: 3/4 cup beer; 1/4 cup margarine; 3 1/2 cups bread flour, divided; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon dry mustard; 1/4 teaspoon ground red pepper; 1 package dry yeast; 1 egg, lightly beaten; 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese; Vegetable cooking spray

11 ingredients

4 steps

Ingredients

3/4 cup beer
1/4 cup margarine
3 1/2 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 package dry yeast
1 egg, lightly beaten
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Vegetable cooking spray

Directions

1

Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120° to 130°).
2

Combine 1 1/2 cups flour and next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl. Add beer mixture and egg; beat at medium speed of a mixer 2 minutes or until smooth. Stir in cheese and 1 1/2 cups flour to form a soft dough.
3

Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place 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.
4

Punch dough down; cover and let rest 10 minutes. Place 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.