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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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This bread has a wonderful, tangy flavor. Perfect for a corned beef sandwich on St. Patrick's Day! Serve with more beer, of course! Ingredients:
4 t sugar |
2 t yeast |
1 c warm beer or ale (105° - 115° f) |
5 c flour |
8 oz. extra sharp cheddar cheese, grated |
2/3 c non-fat instant dry milk powder |
1 1/2 tsp. salt |
1 1/2 tsp. dry mustard powder |
2 eggs, beaten |
1 egg white |
1 t sesame seeds |
makes 2 large or 4 small loaves |
Directions:
1. In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking.
2. Divide dough into desired number of portions (usually 2 large or 4 small), and shape each portion into a round loaf. Place loaves on greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts, 1/8 deep, into top of bread. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, pre-heat oven to 375° F.
3. Bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks.
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