Beer-Cheese Bread

Ingredients

• 0.8 cup beer 
• 3.5 cups bread flour divided
• 0.5 teaspoon mustard dry
• 1 package yeast dry
• 1  eggs lightly beaten
• 0.3 teaspoon ground pepper red
• 0.3 cup butter 
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 1 tablespoon sugar 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• blender
• aluminum foil

Directions

1. Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120 to 130).
2. Combine 1 1/2 cups flour and next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl.
3. Add beer mixture and egg; beat at medium speed of a mixer 2 minutes or until smooth. Stir in cheese and 1 1/2 cups flour to form a soft dough.
4. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
6. Punch dough down; cover and let rest 10 minutes.
7. Place in a 1-quart souffl dish coated with cooking spray. Cover and let rise 40 minutes or until doubled in bulk. Preheat oven to 375; bake loaf at 375 for 20 minutes. Cover loosely with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped.
8. Remove loaf from dish; let cool on a wire rack.