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Una's Cheddar Beer Bread (bread machine dough cycle)

Una's Cheddar Beer Bread (bread machine dough cycle)

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A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Grease two (9x5 inch) loaf pans.
  2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
  3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
  4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
  5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
  6. Preheat the oven to 350 degrees F (175 degrees C).
  7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.
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Reviews

ChefNan
41
11/10/2005

My husband and I ate the whole loaf before dinner was served. I halved the recipe for the bread machine and substituted: Butter for margarine, regular sharp cheddar-instead of low fat, half-and half instead of milk. We think the real ingredients rather than processed diet versions make for better flavor.

thriftycook
21
7/15/2007

This was the best batch of bread I have made in my bread machine in a long time! It turned out tender and light, not coarse and dry at all. I didn't have any cayenne pepper on hand, so I used 1/4 tsp. chili powder and 1/8 tsp paprika, the flavor was really good. I used shredded cheddar cheese and added it slowly into the mixing cycle, making sure it didn't clump and it turned out fine. I should have halved the recipe for my bread machine, it was too much for my 2 lb capacity bread machine. I used this recipe to make hoagie-sized loaves, it made for a very tasty hoagie.

GRANNYLOOHOO
19
5/27/2007

Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread! ***Original review 4/17/07: This bread is delicious. I made it manually, and I adjusted the ingredients by adding dill seed & dill weed and smoked sweet paprika; I did not add cayenne, marjoram, or basil. I used butter instead of margarine, and I chose an Amber Bock dark lager. The texture was slightly chewy, and the bread was fragrant with the cheese and beer aroma--made the kitchen smell wonderful.