This bread has a wonderful, tangy flavor. Perfect for a corned beef sandwich on St. Patrick's Day! Serve with more beer, of course!
2 tablespoons yeast
1 cup warm beer or ale (105° - 115° F)
5 cups flour
8 oz. extra sharp cheddar cheese, grated
2/3 cup non-fat instant dry milk powder
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard powder
2 eggs, beaten
1 egg white
1 tablespoon sesame seeds
Makes 2 Large or 4 Small Loaves
In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking.
Divide dough into desired number of portions (usually 2 large or 4 small), and shape each portion into a round loaf. Place loaves on greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts, 1/8" deep, into top of bread. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, pre-heat oven to 375° F.
Bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks.