Beer cheese bread

 
                             Beer Cheese Bread
 
 Recipe By     : Jo Merrill
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Prize
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   sugar
    1      package       active dry yeast
      1/2  cup           warm beer -- 105-115 deg
    2 1/2  cups          bread flour
    1      cup           sharp cheddar cheese -- shredded
                         --or use extra sharp cheddar
      1/3  cup           nonfat dry milk powder -- instant
      3/4  teaspoon      salt
      1/2  teaspoon      dry mustard
      1/4  teaspoon      ground red pepper
    1      large         egg -- beaten
    1      large         egg white -- slightly beaten
    1      teaspoon      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 inch round loaf.  Place loaves 4 inches
apart on a large baking sheet coated with cooking spray.  Brush tops with egg
white and sprinkle with sesame seeds.  Make 1/8-inch 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 degrees for 15 minutes or until loaves sound hollow
when tapped.  Cool on a wire rack NOTE from me:  I am not sure the cooking time
is correct; it
 seems too short. Prize winner in yeast and cheese bread division at Del Mar
County Fair--1993
 
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