September 1998 Volume 21, Issue 9

Beer, Cheddar and Onion Bread

by Kim Graham

Bake at 350 for 40 minutes for bread and 30 minutes for rolls.

Makes 2 loaves or 1 loaf and 14 hamburger rolls.

1. 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.

2. Heat beer, butter, sugar and salt over low heat just until butter is melted. Let cool to lukewarm.

3. Stir 1 1/2 cups of the flour into the mixture, beating until smooth. Stir cooled beer mixture, cheese and unions. Add 1 more cup of flour beating until smooth.

4. Stir in just enough of the reamining  flour to make a soft dough.

5. 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.

6. Punch dough down; divide in half. Shape each half into a loaf and place in two greased 9x5x3 inch loaf pans. Or: Shape on half into 14 equal pieces. Form wach 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.

7. Bake in a moderate oven (350) 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.