Cheese and beer wheat bread

16 Servings

Ingredients

Quantity Ingredient
12 ounces Beer
⅔ cup Water
½ cup Vegetable oil
1½ cup Whole wheat flour
5 cups All-purpose flour; approximately
¼ cup Sugar
½ cup Wheat germ
2 teaspoons Salt
2 packs Yeast
1 large Egg
8 ounces Sharp cheddar cheese; Cut in 1/2\" cubes

Directions

Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1 cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a wooden spoon. On a well-floured surface, knead the dough until it is smooth and elastic (about 5 minutes). Put in a greased bowl, cover and let rise until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf pans (or two 1-quart casseroles) with foil and grease well. Punch down the dough. On a well-floured surface, knead the cubes into the dough until they are evenly distributed. Divide the dough in half and shape into two loaves.

Place in the pans and cover any cheese cubes that poke through the surface.

Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped.

Remove from pans immediately and peel off foil.

NOTES : Before bread machines I used to give loaves of fancy breads as Christmas gifts. I tried this one for the first time in 1980 and it quickly became my most requested bread.

Recipe by: America's Bake-Off - Pillsbury Bake-Off 1978 Winner Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998

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