Title: Cheese & Beer Wheat Bread
Categories: Bread
Yield: 16 Servings

12	oz	Beer
2/3	c	Water
1/2	c	Vegetable oil
1 1/2	c	Whole wheat flour
5	c	All-purpose flour --
		Approximately
1/4	c	Sugar
1/2	c	Wheat germ
2	ts	Salt
2	pk	Yeast
1	lg	Egg
8	oz	Sharp cheddar cheese -- Cut
		In 1/2" cubes

Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1 cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a wooden spoon. On a well-floured surface, knead the dough until it is smooth and elastic (about 5 minutes). Put in a greased bowl, cover and let rise until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf pans (or two 1-quart casseroles) with foil and grease well. Punch down the dough. On a well-floured surface, knead the cubes into the dough until they are evenly distributed. Divide the dough in half and shape into two loaves. Place in the pans and cover any cheese cubes that poke through the surface. Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped. Remove from pans immediately and peel off foil.

Recipe By : America's Bake-Off - Pillsbury Bake-Off 1978 Winner

From: Barbara Zack Date: 06 Apr 97 Mastercook Recipes (Mailing List) Ä

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