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Irish Beer Cheese Bread
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Submitted by:
Jimmy |
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This is a great bread to eat warm, or with corned beef sandwiches. |
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INGREDIENTS:
- 4 tablespoon(s) , Sugar
- 2 tablespoon(s) , Yeast
- 1 cup(s) , Beer Warm, 105-115 Degrees
- 5 cup(s) , Flour
- 8 ounces , Extra Sharp Cheddar Cheese Grated
- 2/3 cup(s) , Non-Fat Instant Dry Mil Powder
- 1 1/2 teaspoon(s) , Salt
- 1 1/2 teaspoon(s) , Dry Mustard Powder
- 2 large , Eggs Beaten
- 1 large , Egg White
- 1 tablespoon(s) , Sesame Seeds
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| Instructions: |
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.
Makes 2 Large or 4 Small Loaves |
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