Beer-Cheese Bread

Ingredients

1 can (12 ounce) beer
1/2 cup warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons Roberts Butter
8 ounces grated Swiss or American cheese
5-6 cups sifted flour
2 packages active dry yeast

Preparation

Combine beer, warm water, sugar, salt, butter and grated cheese in a saucepan; heat until mixture steams; cool to lukewarm. In a large mixing bowl, combine 2 cups flour with yeast; add warm cheese mixture. Beat 3 minutes at medium speed of electric mixer; stir in remaining flour by hand to make a stiff dough. Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place in a buttered bowl, turning to butter top. Cover and allow to rise in a warm place until double in bulk, about 45 to 60 minutes. Punch down dough, divide in half and roll each half into a 6 x 12 inch rectangle. Cut each rectangle into 3 long strips, leaving strips joined at 1 end; braid, turning ends under. Place in 2 well-buttered 9 x 5 x 3 inch loaf pans; cover and allow to rise until double in bulk, about 45 to 60 minutes. Bake at 350° for 45 to 50 minutes, or until golden brown and loaf sounds hollow when tapped lightly. Remove from pans immediately and cool.

Recipe Contributed By: Mrs. Robert E. Lee Elkhorn, Nebraska

Yield: 2 loaves

Notes:

Which makes the best bread--milk, potato water or water? A loaf of bread made with milk will have the finest texture. The loaf made with potato water will have the greatest volume. The loaf made with water will have a delicious wheaty flavor.