Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1
cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid
and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a
wooden spoon. On a well-floured surface, knead the dough until it is smooth
and elastic (about 5 minutes). Put in a greased bowl, cover and let rise
until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf
pans (or two 1-quart casseroles) with foil and grease well. Punch down the
dough. On a well-floured surface, knead the cubes into the dough until they
are evenly distributed. Divide the dough in half and shape into two loaves.
Place in the pans and cover any cheese cubes that poke through the surface.
Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven
to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped.
Remove from pans immediately and peel off foil.
NOTES : Before bread machines I used to give loaves of fancy breads as
Christmas gifts. I tried this one for the first time in 1980 and it
quickly became my most requested bread.
Recipe by: America's Bake-Off - Pillsbury Bake-Off 1978 Winner
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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