Beer and Cheese Bread

• 2 T sugar
• 1 package dry yeast
• 1/2 cup warm beer (105 to 115 degrees)
• 2 1/2 cup bread flour, divided
• 1 cup 4 oz shredded extra sharp Cheddar cheese
• 1/3 cup instant nonfat milk
• 3/4 t salt
• 1/2 t dry mustard
• 1/4 t red pepper
• 1 egg, beaten
• cooking spray
• 1 egg white, lightly beaten
• 1 t sesame seed, toasted

1. Dissolve sugar and yeast in warm beer in large bowl; let stand 5 minutes.
2. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough.
3. Turn dough out onto a lightly floured surface.
4. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 T at a time, to prevent dough from sticking to hands
5. Divide dough in half and shape into a 6 inch round loaf.
6. Place loaves 4 inches apart on a large baking sheet coated with cooking spray.
7. Brush both tops with egg white and sprinkle with sesame seeds. 
8. Make 1/8 inch deep cuts in a lattice design across tops of loaves. 
9. Let rise in a warm place(85 degrees), free from drafts for an hour and 15 minute or until doubled in bulk.
10. Bake at 350 degrees for 15 minutes or until loaves sound hollow when tapped.
11. Cool on wire racks.