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Beer-Cheese Bread

Yield 16 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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 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.