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Categories:
beer margarine bread flour sugar salt dry mustard ground red pepper yeast egg Cheddar cheese vegetable cooking spray
Viewed: 37 - Published at: 8 years agoIngredients
- 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
Method
- 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 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.
