Breads

Pepper Cheese Bread

  • 1 1/2 cups Green pepper, diced
  • 3 tablespoons Olive oil
  • 2 tablespoons Active dry yeast
  • 1/2 cups Water, lukewarm
  • 1 teaspoons Sugar
  • 1 cups Milk
  • 2 tablespoons Honey
  • 1 1/2 teaspoons Salt
  • 1 1/2 cups Cheddar cheese, mild, shredded
  • 3 Eggs
  • 4 1/2 cups Flour
  • 1 tablespoons Water

    • In a skillet, saute peppers in 1 tablespoon 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 andremaining 2 tablespoons oil to approximately 115 degrees. Remove from heat and stir in cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture.

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

    Cover and let rise ina warm ploace until doubled, about one hour. Punch dough down; spoon into two greased 8x4x2-inch loaf pans. Cover and let rise until doubled in size.

    Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown. Makes 2 loaves.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!