Beer Cheese Bread - ABM

If you own a bread machine, this might become its most-used recipe.

Flat beer replaces most of the liquid, giving the loaf a warm, malty backbone that pairs ridiculously well with chunks of cheddar and American cheese melted right into the crumb.

A tablespoon of applesauce adds a touch of moisture and tenderness without any noticeable fruit flavor.

Toss everything into the machine, hit the white bread cycle, and walk away. You’ll come back to a golden loaf that smells like a pub and tastes like the best grilled cheese sandwich you never had to assemble.

Kitchen Tips

• Use flat beer. Open it the night before or pour it back and forth between two glasses to knock out the carbonation. Active fizz can mess with the rise.
• Cut the cheddar into small cubes rather than shredding it. The cubes create pockets of melted cheese throughout the bread instead of disappearing into the dough.
• Add the cheese at the mix-in beep if your machine has one. If not, add it about 5 minutes into the second knead cycle.