Recipe Details

Summary

Name: Pepper Cheese Bread

Category: Breads

1 1/2 cups finely diced green peppers

3 tablespoons olive oil, divided

2 tablespoons active dry yeast

1/2 cup warm water (115 degrees F)

1 teaspoon granulated sugar

1 cup milk

2 tablespoons honey

1 1/2 teaspoons salt

1 1/2 cups (6 ounces) shredded Cheddar Cheese

3 eggs

4 1/2 cups all−purpose flour

1 tablespoon water

In a skillet, sauté peppers in 1 tablespoon of the olive oil for 15 minutes, or until tender. Set aside.

Dissolve the yeast in warm water. Stir in the sugar; let stand for five minutes.

Heat milk, honey, salt and remaining 2 tablespoons olive oil to approximately 115 degrees F. Remove

from heat and stir in cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture.

Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead.

Cover and let rise in a warm place until doubled, about one hour.

Punch dough down; spoon into two greased 8 x 4 x 2−inch loaf pans. Cover and let rise until doubled in

size.

Beat water and remaining egg; brush over loaves. Bake at 375 degrees F for 25 − 30 minutes or until

golden brown.

Makes 2 loaves.