Beer Nut Bread 2-pound: The Best Beer Nut Bread 2-pound Recipe from Cook'n

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	Beer Nut Bread 2-pound

Serves: 16

Serving Size: 1 slice
2-Pound Recipe

Print this Recipe

   1 cup flat beer or non-alcoholic beer
   1/3 cup water
   1/4 cup packed brown sugar
   2/3 cup shredded smoked cheddar cheese
   2 tablespoons margarine or butter, softened
   4 cups bread flour
   1 teaspoon salt
   1 3/4 teaspoons bread machine or quick active dry yeast
   2/3 cup salted peanuts

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Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.

Measure carefully, placing all ingredients except peanuts in bread machine pan in the order recommended by the manufacturer. Add peanuts at the Raisin/Nut signal.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

1 Slice: 200 Calories (55 calories from fat); 6g fat (2g saturated); 5mg cholesterol; 210mg sodium; 31g carbohydrate (1g dietary fiber); 6g protein

SUCCESS TIP: For flat beer, open the can or bottle and let it stand about 1 hour before using. The flat beer is necessary for a good-textured bread.

SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the peanuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last kneading cycle runs.

TRY THIS: The smoked Cheddar cheese adds a subtle smoky flavor, which goes nicely with the salted peanuts. Regular sharp or mild Cheddar cheese will also give you a loaf of tasty bread.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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