Beer-Cheese Bread

3/4 cups beer
1/4 cup margarine
3 1/2 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 package dry yeast
1 egg, lightly beaten
1 cup shredded reduced-fat sharp cheddar cheese
vegetable cooking spray

Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120F to 130F).

Combine 1 1/2 cups flour and next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl. 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.

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. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; cover and let rest 10 minutes.

Place in a 1-quart souffle dish coated with cooking spray. Cover and let rise 40 minutes or until doubled in bulk.

Preheat oven to 375F.

Bake loaf at 375F for 20 minutes. Cover loosely with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped. Remove loaf from dish; let cool on a wire rack.

Yield: 16 servings (serving size: 1 slice)
Source: Cooking Light Magazine, March 1996