Pepper Cheese Bread
- 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.
Yield: 2 loaves