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Pepper Cheese Bread

Pepper Cheese BreadSharp cheddar cheese, mashed potatoes and coarse ground black pepper contribute incredible texture and flavor to this golden braided loaf of homemade yeast bread.

Recipe Ingredients:

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

Cooking Directions:

  1. In a large mixer bowl combine 2 cups flour and the yeast.
  2. 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.
  3. 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).
  4. 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).
  5. Punch down; turn dough out onto a lightly floured surface. Divide dough into 6 pieces. Cover; let rest 10 minutes.
  6. Roll each piece into a 16-inch long rope.
  7. 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).
  8. 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.