Beer-Cheese Bread

Cooking Light
16 servings (serving size: 1 slice)


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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


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 (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.

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.

Punch dough down; cover and let rest 10 minutes. Place in a 1-quart soufflé 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.

Created date

March 1996

Nutritional Information

Calories 150
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 5.3 g
Carbohydrate 20.9 g
Fiber 0.8 g
Cholesterol 18 mg
Iron 1.3 mg
Sodium 163 mg
Calcium 70 mg