Beer-Cheese Fondue
INGREDIENTS:
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
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
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