The best delicious Beer-cheese Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Beer-cheese Bread recipe today!
Hello my friends, this Beer-cheese Bread recipe will not disappoint, I promise! Made with simple ingredients, our Beer-cheese Bread is amazingly delicious, and addictive, everyone will be asking for more Beer-cheese Bread.
What Makes This Beer-cheese Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Beer-cheese Bread.
Ready to make this Beer-cheese Bread Recipe? Let’s do it!
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2 tb Sugar
1 pk Dry Yeast
1/2 c Warm Beer; (105-115 Deg F)
2 1/2 c Bread flour
1 c Cheddar Cheese; Extra
-Sharp, Shred
1/3 c Nonfat Dry Milk Powder
3/4 ts Salt
1/2 ts Dry mustard
1/4 ts Ground red pepper
1 Egg; beaten
1 Egg white; lightly beaten
1 ts Sesame seeds; toasted
I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket
while shopping for bread making supplies. The recipe, according to the
recipe card, is courtesy of Cooking Light Magazine. The bread was a hit
with my family. It went well with spaghetti and red wine. Rather than
follow the recipe’s procedure exactly, I used the dough cycle on Regal my
bread machine and got excellent results.
Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes.
Stir in 2 1/4 cups flour and next six ingredients to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands. 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 of dough with
egg white and sprinkle with sesame seeds. Make 1/8-inch-deep cuts in a
lattice design across tops of loaves. Let rise in a warm place (85’F),
free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at
375’F for 15 minutes or until loaves sound hollow when tapped. Cool on wire
racks.
Yield: Two loaves, eight servings each (about 119 calories per wedge).
Per Serving: Protein 5.6g; Carbohydrates 16.8g; Fat 3.1g; Cholesterol
20 mg;
Iron 0.7mg; Sodium 175mg; Calcium 90mg
Yields
16 Servings
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