These skinny little bread sticks may look bland and unassuming, but actually the addition of jalapeno cheese gives it a little bit of a kick, not too much though and the lager enhances the yeast flavor. Cornmeal adds a rustic quality.I learned more about lager which I visited my local bottle shop to buy the lager for this edition of Source Challenge #34 Lager, hosted by Cookthink. The major difference between the two types of beer, lager and ale is the different brewing process. Ale is brewed from malted barley, using a top fermenting yeast which gives the dark richer flavor whereas lager uses a bottom fermenting process. Lager is lighter in color and flavor than ale. Source:Wiki. Lager and Lime is a favorite British beer combination using Rose’s Lime juice and lager. Lager is also used in many marinades and is very compatible with poultry dishes.A bread machine facilitates the dough process.Rustic Jalapeno Cheese and Lager Grissini2 teaspoons bread machine yeast or active dry yeast2 1/4 cups bread flour1/2 cup coarse ground cornmeal1 1/2 teaspoons salt2 teaspoons sugar3/4 cup grated jalapeno cheese1/4 cup olive oil1 cup lager, room temperature or slightly warm ( I used Samuel Adams, but any lager will do)With a Bread MachinePlace all the ingredients in the bread machine container in the order suggested by the manufacturer of your bread machine, process on the dough cycle. After it has mixed and kneaded some, check to see if dough has formed a nice ball, slightly tacky, but not sticky. Adjust with flour or more lager, if necessary. With An Electric Mixer.Place yeast, bread flour, cornmeal, salt, and sugar in the bowl of a heavy duty electric mixer. Using a paddle attachment, stir until ingredients are combined. Add olive oil and lager and mix until dough is formed.. Mix in jalapeno cheese. If dough is too dry, add a little more lager, if sticky, add a little more flour. Either switch to the kneading attachment for your mixer and knead for about 5 minutes until dough is smooth and elastic, or transfer dough to a lightly floured surface and hand knead for 5-7 minutes. Let rise until doubled, about 1-1 1/2 hours. Transfer dough to lightly oiled surface and divide into two pieces. Let rest 10 minutes and then follow directions below to shape and cut the dough into strips to make the grissini.Preheat oven to 325°When the dough cycle is complete, transfer dough to a lightly oiled surface and divide into two pieces. Let rest 10 minutes. Work with one piece of dough at a time. Roll the dough to a 15″x8″ rectangle about 1/4 inch thick. Using a pizza wheel, cut dough lengthwise into 10 pieces about 1/2 inch wide. Sprinkle with cumin seeds, if desired. Place on a lightly oiled baking sheet, cover loosely with lightly oiled wax paper and let rise about 30 minutes or until puffy. Repeat with second piece of dough. Bake for 20 to 25 minutes or until golden brown. Transfer to cooling rack.Makes about 20 long skinny breadsticks.