Beer, Cheddar, and Onion Bread

Sprinkle yeast and a pinch of sugar over very warm water in a large bowl.

(“Very warm water” should feel comfortably warm when dropped on wrist)

Stir to dissolve yeast. Let stand 10 minutes or until bubbly.

Heat beer, butter, sugar and salt over low heat just until butter is

melted. Let cool to lukewarm. Stir 1 1/2 cups of the flour into yeast

mixture, beating until smooth. Stir in cooled beer mixture, cheese and

unions. Add 1 more cup of flour beating until smooth.

Stir in just enough of the remaining flour to make a soft dough.

Turn dough out onto floured surface and knead until smooth and elastic,

about 7 minutes. Press dough into greased bowl; turning over to bring

greased side up; cover. Let rise in a warm place, away from draft until

double in volume, about 1 hour.

Punch dough down; divide in half. Shape each half into a loaf and place in

two greased 9x5x3 inch loaf pans. OR: Shape half into 14 equal pieces.

Form each piece into smooth rounds about 3 inches across. Place on greased

cookie sheets which have been sprinkled with cornmeal. Rolls should be

about 3 inches apart. Cover bread and rolls. Let rise in warm place, away

from draft until double in volume, about 1 hour.

Bake in a moderate oven (350 degrees) for 40 minutes for bread and 30

minutes for rolls, or until bread sounds hollow when tapped with fingers.

Remove from pans; cool on wire racks.