PEPPER CHEDDAR BREAD
Source of Recipe
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List of Ingredients
1 package active dry yeast
1/4 cup warm water (105° to 110° F)
1 tablespoon sugar, divided
1 teaspoon salt
1 to 2 teaspoons freshly ground black pepper
3/4 teaspoon basil leaves, crushed
2 cups whole wheat flour
1 1/2 cups warmed milk
2 tablespoons melted butter
1 egg
2 1/2 to 3 1/2 cups all-purpose flour
1 cup (4 ounces) shredded Wisconsin Sharp Cheddar cheese
Recipe
Dissolve yeast and 1 teaspoon of the sugar in warm water. In a large
bowl stir together the remaining sugar, salt, pepper, basil and whole
wheat flour. Blend milk, butter and egg. Add to dry ingredients along with
yeast. Beat until smooth. Add enough all-purpose flour to make a stiff
dough. Turn dough onto lightly floured surface. Knead, adding as much
of the remaining flour as needed to prevent it from sticking, 8 to 10
minutes. When the dough is smooth and elastic, place it in a buttered
bowl, turn over once, cover with plastic wrap and let rise in a warm place
until doubled, about 1 hour. Punch down dough and knead the cheese in
gradually. When the cheese is evenly distributed, form 2 round loaves
and place on a buttered baking sheet. Cover and let rise until doubled,
about 45 minutes. Bake at 400° F for 10 minutes. Lower the temperature
to 350° F and bake an additional 15 minutes.
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