Pepper Cheese Bread
5 1/2 to 6 cups bread or all-purpose flour - divided use
2 (0.25-ounce) 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 flour and the yeast.
- In a small saucepan combine milk, butter, sugar, pepper, and salt. Cook and stir until warm (115°F to 120°F / 45°C to 50°C) and butter is almost melted. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Stir in cheddar cheese, mashed potatoes, and as much 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 dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
- Punch down; turn dough out onto a lightly floured surface. Divide dough into 6 pieces. Cover; let rest 10 minutes.
- Roll each piece into a 16-inch long rope.
- On a greased baking sheet, braid 3 ropes together. Repeat on a second greased baking sheet with remaining ropes. Cover; let rise in a warm place until nearly doubled (about 30 minutes).
- Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes or until done, covering with foil the last 15 minutes of baking to prevent over-browning. Remove from pans; cool.
Makes 2 loaves.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.