One of our family’s favorite meals is baked ziti, which I created to serve when a good friend who is a vegetarian visited.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 25 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 8 ounces flat lager-style beer
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 3 cups bread flour
- 1 package yeast
- 4 ounces pepper jack cheese, shredded
- 4 ounces Asiago cheese, shredded
- 2 jalapeno peppers, seeded and chopped
- ¼ cup chopped onions
Instructions
- Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
- Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
- Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
- Select Basic or White Bread cycle and start machine.
- After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.
- Cook’s Notes:
- I like to use 4-ounces of pepper jack and 4-ounces of Asiago, but any other cheese or cheese combination would work.
- If you do not let it cool it will deform the loaf.
- If you find the bread is rising to high/fast, try removing 1/2 ounce beer the next time you bake. If it is not rising high enough try adding 1/2 ounce beer the next time. Higher altitudes will have differing results.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 707 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe – made no changes – will add more jalapeños next time as personal preference. Crust was perfect and bread moist and flavorful.
Flavor was ok, but the liquid to flour ratio was of. Dough was crumbly and bread was dense. Needed more liquid or less flour.
This is a great recipe. The crust was chewy, and the texture was very fine and delicate.I followed the recipe with just two changes. I did not have the cheese listed so I used shredded cheddars.I also crumbled 3 slices of cooked bacon. This is one of the best bread machine recipes I have made.
I used Sharp Cheddar, Jack, and hard Parmesan cheese, about 1/3 of each. That was based on what I had around at the time. It came out great. Next time 3 jalapenos.