BEER, CHEDDAR & ONION BREAD
2 pkgs dry yeast
Pinch sugar
1 cup very warm water
1 can (12 oz) beer
2 tbsp butter
1 tbsp sugar
1 tsp salt
5 to 7 cups flour
1 cup finely shredded mild Cheddar cheese (4 oz)
1/2 cup minced onions
1. Sprinkle yeast and a pinch of sugar over very warm water in large bowl. Stir to dissolve yeast. Let stand 10 minutes or until bubbly.
2. Heat beer, butter, sugar and salt over low heat just until butter is melted. Let cool to lukewarm.
3. Stir 1-1/2 cups flour into yeast mixture, beating until smooth. Stir in cooled beer mixture, cheese and onions. Add 1 more cup flour, beating until smooth.
4. Stir in just enough of the remaining flour to make a soft dough.
5. Turn dough out onto floured surface and knead until smooth and elastic, about 7 minutes. Press dough into greased bowl; turning over to bring greased side up; cover. Let rise in a warm place, away from draft until double in volume, about 1 hour.
6. Punch dough down; divide in half. Shape each half into a loaf and place in two greased 9 x 5 x 3 loaf pans. OR Shape one half into a loaf and divide other half into 14 equal pieces. Form each piece into smooth rounds about 3 inches across. Place on greased cookie sheets which have been sprinkled with cornmeal. Rolls should be about 3 inches apart. Cover bread and rolls. Let rise in warm place, away from draft until double in volume, about 1 hour.
7. Bake in moderate oven (350 degrees) for 40 minutes for bread and 30 minutes for rolls, or until bread sounds hollow when tapped with fingers. Remove from pans; cool on wire racks.