Recipe#2455

Title: Beer Cheese

Newsgroups: rec.food.baking 
 Subject: Re: need beer bread recipe 
 From: smenapac@ptd.net (Suzanne) 
 Message-ID: tIXp.117$3N.505320@nnrp2.ptd.net 
 Date: Tue, 30 Dec 1997 01:00:09 GMT 

yields 2 medium loaves in 8x4 inch loaf pans.
 12 oz can beer 
 1/2 cup warm water degrees
 2 Tablsp. sugar
 1 Tablsp. salt
 2 Tablsp. butter or margarine
 8 oz. package process Swiss or American cheese
 5 cups bread or all purpose flour 
 2 packages dry yeast
 8 oz. natural Swiss cheese, cut into 1/4 inch cubes
 In a large saucepan combine the beer, water, sugar, salt, butter,
 and processed cheese and heat till hot. Lift off the heat and cool
 to warm.
 In a large mixing bowl put 2 cups flour and the yeast. Pour in the
 warm cheese mixture and beat for 3 minutes with mixer flat beater.
 Stir in the balance of the flour, 1/2 cup at a time, change to a
 dough hook when the dough becomes too heavy for the flat beater.
 Drop the cheese bits into the bowl while the mixer is running.
 Knead for 10 minutes.
 Place the dough in a buttered bowl and turn over to coat the ball
 completely. Cover the bowl with plastic wrap until the dough has
 risen to twice its size, about 1 hour.
 Punch down and knead for 30 sec. to deflate. Divide the dough in
 half. Roll each half into a 12x6 in. rectangle.  Cut each rectangle
 lengthwise into three  2 inch strips, leaving them joined at one
 end by a 1/2 inch piece. Braid the strips. Tuck under the ends to
 make the dough about the same length as the pan. Place in the bake
 pan.
 Cover with waxed paper, and let rise in a warm place until the
 dough rises about 1/2 inch above the pan, about 45 min.
 In a preheated oven bake at 350 degrees for about 45 min.
 Remove from oven and place on a rack to cool.