Cheddar-Pepper Bread
Source of Recipe
RCB
Recipe Introduction
I like to cook this in a greased coffee can and then it makes nice round slices.
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.
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