Beer, Cheddar and Onion Bread
 

Beer, Cheddar and Onion Bread

Yield: 2 - 9 x 5 x 3 inch loaves OR 1 loaf and 14 hamburger rolls

2 packages active dry yeast
Pinch sugar
1 cup very warm water
1 can (12 ounces) beer
2 Tablespoons butter
1 Tablespoon sugar
1 teaspoon salt
5 to 7 cups flour
1 cup (4 ounces) finely shredded mild Cheddar cheese
1/2 cup minced onions

Sprinkle yeast and a pinch of sugar over very warm water in a large bowl.
("Very warm water" should feel comfortably warm when dropped on wrist)
Stir to dissolve yeast. Let stand 10 minutes or until bubbly.
Heat beer, butter, sugar and salt over low heat just until butter is
melted. Let cool to lukewarm. Stir 1 1/2 cups of the flour into yeast
mixture, beating until smooth. Stir in cooled beer mixture, cheese and
unions. Add 1 more cup of flour beating until smooth.
Stir in just enough of the remaining flour to make a soft dough.

Turn dough out onto floured surface and knead until smooth and elastic,
about 7 minutes. Press dough into greased bowl; turning over to bring
greased side up; cover. Let rise in a warm place, away from draft until
double in volume, about 1 hour.

Punch dough down; divide in half. Shape each half into a loaf and place in
two greased 9x5x3 inch loaf pans. OR: Shape half into 14 equal pieces.
Form each piece into smooth rounds about 3 inches across. Place on greased
cookie sheets which have been sprinkled with cornmeal. Rolls should be
about 3 inches apart. Cover bread and rolls. Let rise in warm place, away
from draft until double in volume, about 1 hour.

Bake in a moderate oven (350 degrees) for 40 minutes for bread and 30
minutes for rolls, or until bread sounds hollow when tapped with fingers.
Remove from pans; cool on wire racks.

Source: Family Circle

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