KitchenAid 7 & 9 SPEED Instructions And Recipes Manual page 21

Beer Batter Cheese Bread
2 1 ⁄ cups all-purpose
2
flour
1 package active dry
yeast
2 tablespoons sugar
1 teaspoon salt
1 1 ⁄ cups shredded
2
reduced-fat sharp
Cheddar cheese
1 cup beer
2 tablespoons
margarine or butter
1 egg
1 ⁄ teaspoon hot pepper
2
sauce
Combine 1 1 ⁄ cups flour, yeast, sugar, and salt in
2
large bowl. Stir in cheese. 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 with
egg and hot pepper sauce. Beat on Speed 1 about
1 minute, or until combined. Beat on Speed 5 about
3 minutes, scraping bowl occasionally. Add
remaining flour. Beat on Speed 1 about 1 minute.
Cover bowl loosely with greased plastic wrap and a
towel. Let batter rise in warm place, free from draft,
45 to 60 minutes, or until light and doubled in
bulk.
Generously grease 1
9x5x3-inch baking pan. Stir down dough to remove
air bubbles. Turn into greased casserole dish. Cover
with greased plastic wrap and a towel. Let rise in
warm place, free from draft, 20 to 30 minutes, or
until light and doubled in bulk.
Bake at 350°F for 40 to 45 minutes, or until deep
golden brown. Remove from casserole dish
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.
19
1 ⁄ - or 2-quart casserole dish or
2