f the top of the bread. Hollow out the inside
Pour warm beer into bread maker pan.
In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
Put this mixture on top of beer.
sprinkle yeast over flour layer.
near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
Select \"basic bread\" and regular crust
Baking time varies on your machine.
br>Prepare your cheese filling by combining shredded cheese, cream cheese, diced red
mushrooms, & onion, then stir in cheese until completely melted.
Cook
Warm beer and cheese over low heat on top
Mix together in a bowl, the flour, sugar, baking powder, baking soda and salt.
Add 12 ounces Alaskan Amber Beer*.
Mix until evenly moistened.
Bake in oiled loaf pan at 400\u00b0F for about 45 minutes.
Invert onto rack and remove pan.
Serve with butter& honey.
*You could probably substitute any brand of\"Amber\" beer in this recipe.
In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Preheat oven to 350 degrees.
Grease and flour a large (9-inch) loaf pan.
In a large bowl, mic together the flour, sugar, baking powder and salt.
In a small bowl mix together the egg, oil beer and milk.
Gently fold into the flour mixture, just until mixed.
Gently fold in the cheese.
Pour batter into the pan and bake for 45 to 55 minutes or until a toothpick inserted into the centr comes out clean.
Allow to cool for 30 minutes before slicing.
Preheat oven to 375\u00b0F.
Grease and flour a large (9-inch) loaf pan.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage.
Stir in the Alaskan ESB and cheese until complete blended.
Spread evenly in the prepared pan.
Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes.
Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.
dd the cooled melted butter, beer, flour and salt to the
Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
At least four hours before making the beer cheese, open up the bottle of hefeweizen beer, pour it into a glass, and allow it to go flat.
Later, with an electric mixer with a paddle attachment, combine the cheeses, onion, Worcestershire, mustard, and salt, and mix thoroughly.
With mixer running, gradually and slowly add the beer and mix until it is entirely incorporated.
Chill and serve.
Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
Note: I have frozen this, sometimes with good results, and sometimes not!
nd serve.
VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE
Melt butter in large saucepan.
Add onions; cook until they just begin to wilt.
Remove from heat.
Stir in flour gradually. Stir in broth, milk, beer, cheese and Worcestershire.
Cook over medium heat, stirring constantly, until the soup comes to a boil. Serves 6.
Boil broth, celery, carrots and onion until tender.
Mix together flour and melted butter.
Stir into broth and cook until thick.
Add beer, cheese, salt and pepper.
Simmer and stir until cheese has melted.
Serve with croutons.
b>cheese, crab/shrimp, and chilies. Add seasoning to taste.
Cut bread
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
owl, combine cream cheese and chiles.
Place bread halves, cut sides
Preheat oven to 350\u00b0.
Butter 2-quart baking or souffle dish. Layer bread, cheese and tomatoes in that order (2 layers).
Beat together eggs, milk, wine, thyme and mustard.
Pour over cheese, bread and tomatoes.
Bake 35 to 45 minutes or until puffed and browned.