Beer-Cheese Bread

• 3/4 cup 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 (4 ounces) shredded reduced-fat sharp cheddar cheese
• Vegetable cooking spray

1. Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120u0b0 to 130u0b0).
2. 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.
3. 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 (85u0b0), free from drafts, 1 hour or until doubled in bulk.
4. 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 375u0b0; bake loaf at 375u0b0 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.

beer, margarine, bread flour, sugar, salt, dry mustard, ground red pepper, yeast, egg, cheddar cheese, vegetable cooking spray

Taken from www.myrecipes.com/recipe/beer-cheese-bread (may not work)