INGREDIENTS

INSTRUCTIONS

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;
>From: "Ronald L. Ploude" <banker@ipof.fla.net>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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