KitchenAid K45SS Instructions and Recipes - Page 15

Beer Cheese Bread 21⁄2-31⁄2cups all-purpose flour 1 package active dry yeast 2 tablespoons sugar 1 teaspoon salt 1 cup beer 2 tablespoons margarine or butter 1 egg 1⁄2 teaspoon hot pepper sauce 11⁄2 cups shredded reduced-fat sharp Cheddar cheese Attach dough hooks to mixer. Combine 2 cups flour, yeast, sugar, and salt in large bowl. Set aside. Place beer and margarine in small saucepan. Heat over medium heat until margarine melts. Continue heating to 120°F to 130°F. Add to flour mixture. Beat on Speed 3 about 1 minute, or until blended. Add egg and hot pepper sauce. Beat on Speed 3 about 20 seconds, or until combined. Continuing on Speed 3, add cheese and remaining flour, 1⁄4 cup at a time, until dough cleans sides of bowl, scraping sides of bowl. Knead on Speed 3 about 2 minutes, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down. With lightly oiled hands, shape dough into 9x5-inch loaf. Place in greased 9x5x3-inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 375°F for 30 to 40 minutes, or until golden brown. Remove from pan immediately and cool on wire rack. Serve warm. Yield: 16 servings. Per serving: About 132 cal, 6 g pro, 18 g carb, 4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod. 13