a
~
b
18
2
1
⁄
2
cups all-purpose flour
1 package active dry
yeast
2 tablespoons sugar
1 teaspoon salt
1
1
⁄
2
cups shredded reduced-
fat sharp Cheddar
cheese
1 cup beer
2 tablespoons margarine
or butter
1 egg
1
⁄
2
teaspoon hot pepper
sauce
Combine 1
1
⁄
2
cups flour, yeast, sugar, and salt in
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 2
about 1 minute, or until combined. Beat on Speed 6
about 3 minutes, scraping bowl occasionally. Add
remaining flour. Beat on Speed 2 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
1
⁄
2
- or 2-quart casserole dish or
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.
BEER CHEESE BATTER BREAD
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