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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:

1. Pour the warm ale into a mixing bowl.
2. Sprinkle in the sugar and yeast and stir until completely dissolved.
3. Allow the mixture to stand in the bowl for 5 minutes.
4. Place 2 C of the flour into a separate bowl.
5. Add the cheese, milk powder, salt and mustard powder.
6. Stir gently to combine.
7. Add in the beaten egg and mix until well combined.
8. Stir the flour mixture into the yeast mixture.
9. Continue mixing, with your hands, until a soft dough forms.
10. Sprinkle a little of the remaining flour onto a flat surface.
11. Place the dough on the flour and knead with your hands for 10 minutes.
12. Add flour to the surface as necessary to keep the dough from sticking.
13. The dough should be smooth and have an elastic consistency when ready.
14. Spray a baking sheet with a non stick cooking spray.
15. Form the dough into a round loaf and place on the prepared baking sheet.
16. Brush the top of the loaf with the egg white.
17. Sprinkle the sesame seeds evenly over the top of the loaf.
18. Cut criss cross patterns about 1/8 in. deep in 4 places in the top of the loaf with a sharp knife.
19. 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.
20. Allow the oven to preheat to 375 degrees.
21. Bake the bread 20 minutes or until it makes a hollow sound when thumped with a finger on the top.
22. Cool on a wire rack before cutting.

Serves: 1 loaf