Braided Cheddar Beer Bread
Ingredients
1 C and 2Tb beer
1 tsp granulated sugar
2 1/4 tsp active dry yeast
2 3/4 C all purpose flour
1 1/2 tsp salt
8 oz cheddar cheese, shredded (2 cups)
Directions
In a glass measuring cup, heat beer to 115°F. Dissolve sugar and yeast in beer. Allow to proof for 5 minutes.
In a large bowl or stand mixer, combine flour and salt. With mixer running on low, mix in beer mixture. Increase speed, mixing until a smooth ball forms.
Grease a medium bowl. Shape dough into a ball, transfer to prepared bowl. Flip to coat all sides. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Grease a 10-inch loaf pan. Set aside.
On a silicone counter mat, roll out dough to a 10×20-inch rectangle. Sprinkle entire surface with shredded cheese, leaving a 1/2-inch border. Starting at one of the short ends, begin tightly rolling. Pinch ends and seam to seal. Using a sharp knife, slice down the center of the rolled dough to form two long pieces of dough, with center exposed. Twist dough pieces around each other to form a braid. Pinch ends together. Carefully transfer to prepared loaf pan. Loosely cover and allow to rise in a warm location for an additional 60-90 minutes or until doubled in size.
Preheat oven to 350°F. Bake for 40-45 minutes or until internal temperature reaches 190°F.
Allow loaf to cool in pan, set on a wire rack. When bread is cool, carefully run a sharp knife down the sides of the pan to release the loaf from the pan.
Slice loaf into desired thicknesses. Store in an airtight container for up to several days.
