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Cheddar Cheese Beer Bread Recipe

Kathy Whyte WNBF

This is a great go-along for soup. Imagine dunking this slightly spicy delight sopping up the turkey vegetable soup you’re bound to make with Thanksgiving leftovers

Cheddar Cheese Beer Bread

3/4 C. beer

4 tsp. brown sugar

1 package active granulated dry yeast

1 egg

1 C. milk

2 1/2 C. flour (plus more flour for kneading)

1 C. grated sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. red pepper flakes

1 Tbl. sesame seads

1 Tbl. olive oil.

Heat beer in the microwave or on the stove until it reaches between 105 and 115 degrees. Add sugar and yeast to warm beer and stir to dissolve.  Allow to stand in a warm place until the yeast blooms, forming a foam on the top of the beer (about 5 minutes). Beat the egg and add it and the milk to the beer mixture. Combine the first cup of flour with the salt and mustard powder. With a wooden spoon, stir the flour into the beer along with the red pepper flakes and shredded cheese, adding more flour until the dough no longer sticks to the bowl. Turn dough onto floured board and knead for about 8 minutes. Clean the bowl and coat with olive oil. Return dough to bowl and roll it around in the oil. Cover with a clean cloth and allow to rise until about doubled. Cut dough in half and form two rounds. Slice tops in a lattice pattern. Beat another egg with about a tablespoon of milk and brush on top of the loaves then sprinkle with sesame seeds. You can also sprinkle a little grated parmesan on top if you want. Loosely cover with plastic wrap and allow to rise again in a warm place for another half hour to an hour. Bake at 375 for about 45 minutes until golden brown and loaves sound hollow when tapped. Cool on wire racks. Drink the rest of the beer as your reward!

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