What You Need:
- 1/2 C warm (105 to 115 degrees) ale
- 2 T sugar
- 1 T of yeast
- 2 1/2 C of flour
- 1 (4 oz) pkg. extra sharp cheddar cheese, shredded
- 1/2 C non fat instant dry milk powder
- 3/4 t salt
- 3/4 t dry mustard powder
- 1 egg, well beaten
- 1 small egg white
- 1/2 T sesame seeds
How to Make It:
- Pour the warm ale into a mixing bowl.
- Sprinkle in the sugar and yeast and stir until completely dissolved.
- Allow the mixture to stand in the bowl for 5 minutes.
- Place 2 C of the flour into a separate bowl.
- Add the cheese, milk powder, salt and mustard powder.
- Stir gently to combine.
- Add in the beaten egg and mix until well combined.
- Stir the flour mixture into the yeast mixture.
- Continue mixing, with your hands, until a soft dough forms.
- Sprinkle a little of the remaining flour onto a flat surface.
- Place the dough on the flour and knead with your hands for 10 minutes.
- Add flour to the surface as necessary to keep the dough from sticking.
- The dough should be smooth and have an elastic consistency when ready.
- Spray a baking sheet with a non stick cooking spray.
- Form the dough into a round loaf and place on the prepared baking sheet.
- Brush the top of the loaf with the egg white.
- Sprinkle the sesame seeds evenly over the top of the loaf.
- Cut criss cross patterns about 1/8 in. deep in 4 places in the top of the loaf with a sharp knife.
- Cover the loaf with a kitchen towel, place in a warm draft free area and allow the loaf to rise to double its size, about 1 1/2 to 2 hours.
- Allow the oven to preheat to 375 degrees.
- Bake the bread 20 minutes or until it makes a hollow sound when thumped with a finger on the top.
- Cool on a wire rack before cutting.
Serves: 1 loaf