- 1/2 C warm (105-115 F) ale
- 2 T sugar
- 1 T yeast
- 2 1/2 C 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
Pour ale into a mixing bowl.
Sprinkle in sugar and yeast, stirring until they are completely dissolved.
Let stand for 5 minutes.
Put 2 cups of flour into a different bowl.
Add cheese, milk powder, mustard powder and salt. Stir gently.
Add beaten egg and mix well.
Stir the flour mixture into the ale mixture. Mix with your hands until a soft dough is formed.
Sprinkle some remaining flour on a flat surface. (I use a sheet of freezer wrap, shiny side up, on the counter.)
Move the dough to the floured surface and knead by hand for 10 minutes, adding flour to the surface as needed to keep the dough from sticking.
You’ll know the dough is ready for the next step when it is smooth and has an elastic consistency.
Spray a baking sheet with non-stick cooking spray.
Form a round loaf with the dough and place on the baking sheet.
Brush egg white on the top of the loaf, followed by sesame seeds sprinkled evenly over the top.
Using a sharp knife, cut a criss-cross pattern about 1/8 inch deep in 4 places
Cover loaf with a kitchen towel, place in a warm, draft free area for about 1 1/2 to 2 hours. The loaf should rise to double its size.
Pre-heat oven to 375 F.
Bake bread 20 minutes or until you hear a hollow sound when you thump with a finger on the top.
Cool on a wire rack before cutting.