Sharp cheddar cheese, mashed potatoes andcoarse ground black pepper contribute incredible texture andflavor to this golden braided loaf of homemade yeast bread.
Recipe: Pepper Cheese Bread
5 1/2 to 6 cups bread or all-purpse flour- divided use 2 packages active dry yeast (or 4 1/2 teaspoons) 1 cup milk 2/3 cup butter, cut up 1 tablespoon granulated sugar 1 to 2 tablespoons coarse ground black pepper 1 teaspoon salt 4 large eggs 2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese 1 1/4 cups unseasoned mashed potatoes
In a large mixer bowl combine 2 cups flourand the yeast.
In a small saucepan combine milk, butter,sugar, pepper, and salt. Cook and stir until warm (115°Fto 120°F / 45°C to 50°C) and butter is almost melted.Add to flour mixture. Add eggs. Beat with an electric mixer onlow speed for 30 seconds, scraping sides of bowl. Beat on highfor 3 minutes. Stir in cheddar cheese, mashed potatoes, and asmuch remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.Knead in enough remaining flour to make a moderately stiff doughthat is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greasedbowl; turn once to grease surface. Cover; let rise in a warmplace until doubled (about 1 hour).
Punch down; turn dough out onto a lightlyfloured surface. Divide dough into 6 pieces. Cover; let rest10 minutes.
Roll each piece into a 16-inch long rope.
On a greased baking sheet, braid 3 ropestogether. Repeat on a second greased baking sheet with remainingropes. Cover; let rise in a warm place until nearly doubled (about30 minutes).
Bake at 375°F (190°C) for 35 to40 minutes or until done, covering with foil the last 15 minutesof baking to prevent over-browning. Remove from pans; cool.
Makes 2 loaves.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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