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Sep 20, 2014

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Pale Ale-Sesame Cheese Bread

The ingredients combine to make a deep golden-colored bread perfect for serving with lighter entrees like fish or chicken. Make the bread up to two days prior to serving and keep it in an airtight container at room temperature.

  • 1 12-ounce bottle pale ale beer
  • 1 8-ounce package sharp cheddar cheese, crumbled
  • 2 tablespoons butter
  • 1 1/2 tablespoons sugar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon salt
  • 4 1/2 cups bread flour or unbleached, all-purpose flour
  • 1 envelope active dry yeast
  • 3 tablespoons sesame seeds, divided use
  • White from 1 large egg, beaten with 1/4 teaspoon salt

    In a medium saucepan over medium heat, combine pale ale beer, cheese, butter, sugar, mustard and salt. Heat mixture, stirring, just until cheese and butter melts. Remove from heat and cool slightly.

    In a large bowl, whisk together flour, yeast and two tablespoons sesame seeds. Stir in cheese mixture and beat with wooden spoon until soft dough forms. Spread additional flour on flat surface and knead dough 10 minutes, working additional flour into dough. Dough should be smooth and elastic, and no longer sticking to surface.

    Place dough in a buttered bowl; cover with plastic wrap. Place in a warm location and let rise one hour, until doubled. Punch dough down; shape into a 7-inch round loaf. Place on a buttered baking sheet. Brush top of dough with egg white mixture and sprinkle with remaining tablespoon of sesame seeds.

    Using a very sharp knife, make a large X cut, 1/8-inch deep, into the top of the loaf. Cover loosely with plastic wrap. Place in a warm location and let rise 45 minutes, or until almost doubled.

    Meanwhile, preheat oven to 375 degrees. Place loaf in oven and bake 20 minutes. Loosely cover loaf with foil, return to oven and bake an additional 20 minutes until crust is a deep golden color and loaf sounds hollow when tapped on the bottom. Cool completely on wire rack before slicing into 12 slices.

    Makes one loaf.

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