Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Food Processor Cheddar-Pepper Bread




Source of Recipe


From From "Portland's Palate... A Collection of Recipes from the City of Roses". The Junior League of Portland, Oregon, Inc.


List of Ingredients




1 pkg. yeast
1/4 cup warm water
3 cups all-purpose flour
1 Tblsp. granulated sugar
2 tsp. freshly-ground black pepper
1/2 cup warm milk
2 Tblsp. butter, melted
1 large egg
1 cup sharp Cheddar cheese, grated


Recipe



In a small bowl, combine yeast and lukewarm water, stirring with a fork until dissolved. Let stand 5 to 10 minutes.
In a food processor with a metal blade, combine flour, sugar and pepper. Pulse the processor several times to mix the dry ingredients.

In a separate bowl, combine milk, butter and egg and stir well.

With processor running, pour yeast mixture and then milk mixture through feed tube. When dough has formed a ball around the center, stop and add cheese. Pulse again for approximately 14 seconds until cheese is mixed into dough.

Turn dough out on a lightly floured surface and knead until smooth, about 1 minute. Place dough in a warm, buttered bowl, rotating to coat all sides. Cover loosely with plastic wrap and a towel. Let rise 30 minutes.

Punch down, form into a loaf and place in an 8 x 4-1/2 inch lightly greased loaf pan, or make a free-form loaf and place it on a greased baking sheet. Cover and let rise 30 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake in preheated oven for 30 to 35 minutes. Serves 6 to 8.