KitchenAid Classic 3-Speed Operating Instructions And Recipes page 15

2 1 ⁄ -3 1 ⁄ cups (650-850 ml)
2 2
all-purpose flour
1 package active dry
yeast
2 tablespoons (25 ml)
sugar
1 teaspoon (5 ml) salt
1 cup (250 ml) beer
2 tablespoons (25 ml)
margarine or butter
1 egg
1 ⁄ teaspoon (2 ml) hot
2
pepper sauce
1 1 ⁄ cups (375 ml)
2
shredded reduced-fat
sharp Cheddar
cheese
Beer Cheese Bread
Attach dough hooks to mixer. Combine 2 cups
(500 ml) 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 (50°C to 55°C). 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 ⁄ cup (50 ml) at a time, until dough cleans
4
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 (230x130 mm) loaf. Place in
greased 9x5x3-inch (230x130x90 mm) baking pan.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Bake at 375°F (190°C) 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.
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