Instructions: I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket while shopping for bread making supplies. The recipe, according to the with my family. It went well with spaghetti and red wine. Rather than follow the recipes procedure exactly, I used the dough cycle on Regal my bread machine and got excellent results.

Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes.

Stir in 2 1/4 cups flour and next six ingredients to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops of dough with egg white and sprinkle with sesame seeds. Make 1/8-inch-deep cuts in a lattice design across tops of loaves. Let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at 375F for 15 minutes or until loaves sound hollow when tapped. Cool on wire racks.

Yield: Two loaves, eight servings each (about 119 calories per wedge).

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