BEER CHEESE BATTER BREAD

2 1/2 cups all-purpose flour
1 package active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 cup beer
2 tablespoons margarine or butter
1 egg
1/2 teaspoon hot pepper sauce

Combine 1 1/2 cups flour, yeast, sugar, and salt in large bowl. Stir in cheese. Set aside.

Place beer and margarine in small saucepan. Heat over medium heat until margarine melts. Continue heating to 120 to 130 degrees F.

Add to flour mixture with egg and hot pepper sauce. Beat on Speed 2 about 1 minute, or until combined. Beat on Speed 6 about 3 minutes, scraping bowl occasionally. Add remaining flour. Beat on Speed 2 about 1 minute. Cover bowl loosely with greased plastic wrap and a towel. Let batter rise in warm place, free from draft, 45 to 60 minutes, or until light and doubled in bulk.

Generously grease 1 1/2 or 2-quart casserole dish or 9x5x3-inch baking pan.

Stir down dough to remove air bubbles. Turn into greased casserole dish. Cover with greased plastic wrap and a towel. Let rise in warm place, free from draft, 20 to 30 minutes, or until light and doubled in bulk.

Bake in preheated 350 degrees F oven for 40 to 45 minutes, or until deep golden brown. Remove from casserole dish immediately and cool on wire rack. Serve warm.

Servings: 16
Source: KitchenAid Professional 9 Speed Hand Mixer Manual