Black Pepper Cheese Bread
Recipe Number: 673
Contributor: charm
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Serves:
2loaves
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
envelopes active dry yeast
1-3/4 cups warm water (105-115)
2 Tbs. sugar
2 Tbs. vegetable oil
1 tsp. salt
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1 Tbs. Dijon mustard
1 Tbs. coarsely ground black pepper
6 cups flour
1 1/2 cups shredded cheddar
1 tsp. cream or milk |
| Cooking
Instructions: |
Sprinkle yeast over warm water in large bowl. Let stand 5 minutes.
Stir in sugar, oil, salt, mustard and 2 tsp. of pepper.
Stir in about 5 cups of the flour, or enough to make dough soft.
Mix by hand if dough gets too stiff to stir. Knead in cheese.
Turn out dough on lightly floured board and knead 5-6 min. until smooth and satiny, sprinkling additional flour as needed to keep dough from sticking.
Put in large greased bowl; cover with plastic wrap or damp towel and let rise in warm place until doubled, about 1-2 hours.
Grease 2 loaf pans. Divide dough in half. Shape each piece into a loaf. Place in prepared pans.
Cover, let rise in warm place (75-80?) about 1 1/2 hours or until dough has risen just above pan rims.
Heat oven to 375?
Brush tops of loaves with cream or milk and sprinkle w/ remaining pepper.
Bake about 50 min. or until bread sounds hollow when tapped on bottom.
Remove pans and cool on wire rack.
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