Description
A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.
Ingredients
- 1 (12 fluid ounce) can or bottle premium lager
- 2 tablespoons margarine
- 2 tablespoons milk
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 4 teaspoons yeast
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- 8 ounces reduced-fat extra-sharp Cheddar cheese
- 2 tablespoons margarine, melted
Instructions
- Grease two 9×5-inch loaf pans.
- In a medium saucepan over medium heat
- warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour
- and sprinkle salt onto one side of the mound that forms. Into the well
- pour the sugar and yeast. Sprinkle with pepper
- onion
- garlic
- and herbs. Begin the dough cycle.
- Meanwhile
- slice the cheese into pea-size crumbles. Avoid using shredded cheese
- as it may clump. Once the dough forms into a sticky ball
- gradually add the cheese crumbles.
- As the cycle continues and the cheese fully incorporates into the dough
- the ball should still be somewhat soft and sticky. If it is too dry
- add a bit of milk.
- When the cycle has completed
- punch down the dough
- and divide it in half. Place each half into a greased loaf pan
- and allow the dough to rise
- about 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- When the dough has risen
- bake for 1 hour
- or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack
- and brush with melted margarine. Cool completely before cutting.
Cook Time: 1 hr
Total Time: 1 hr
Servings: 24