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TIP:
The directions here are for mixing bread by hand,
you can (and if you have one, should) use a heavy
duty electric mixer to mix the dough. However, I
don't like using a food processor for this recipe,
because I like the cheese to have it's own texture
and the food processor chops it too finely. I have
used a bread machine to make the dough with good
success. The one difference from the directions
at left is, I add the shredded cheese later, at
the time when you normally put in extra additions.
Set the machine to dough only, then bake in oven
as directed in the directions to your left. |
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Makes 2 Large or 4 Small Loaves
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.
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.
Bake for about 20 minutes, or until golden brown and hollow sounding
when thumped. Cool on wire racks.
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