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Name: Peppery Cheese Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c All purpose flour; 1/2 c Grated Parmesan cheese; 1 ts Coarsely ground pepper; 1 c Cake flour; 1 pk Dry yeast; 1 c Warm water (105-115 deg.); 1 ts Salt; 2 tb olive oil

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INGREDIENTS

2 c All purpose flour
1/2 c Grated Parmesan cheese
1 ts Coarsely ground pepper
1 c Cake flour
1 pk Dry yeast
1 c Warm water (105-115 deg.)
1 ts Salt
2 tb olive oil

INSTRUCTIONS

(Makes 1 loaf.) Sprinkle yeast over water in small bowl; stir to soften. Let stand until dissolved, about 5 minutes. Combine 2 cups all purpose flour, cake flour and salt in large bowl. Stir in yeast mixture and oil. Knead on floured surface until smooth and resilient dough forms, about 10 minutes, adding more flour if dough is sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Line baking sheet with parchment. Punch dough down. Knead in cheese and pepper on lightly floured surface. Divide dough into 3 equal pieces. Roll between hands and surface into 14-inch ropes. Working on prepared sheet, braid ropes together beginning in center and working toward each end. Tuck ends under and pinch to seal. Cover with towel. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour. Position rack in lower third of oven and line with baking tiles.* Preheat oven to 400 deg. for 30 minutes. Brush loaf with cold water. Slide loaf and parchment onto baking tiles. Bake 10 minutes. Mist oven with cold water, using spray bottle. Bake 10 minutes longer. Mist again. Continue baking until loaf is golden brown and sounds hollow when tapped on bottom, about 25 minutes. Cool on rack. This bread is best served the same day it is baked. *If unavailable, bake bread on parchment paper-lined baking sheet.

NOTES

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Peppery Cheese Bread

2 c All purpose flour
1/2 c Grated Parmesan cheese
1 ts Coarsely ground pepper
1 c Cake flour
1 pk Dry yeast
1 c Warm water (105-115 deg.)
1 ts Salt
2 tb olive oil

(Makes 1 loaf.)    Sprinkle yeast over water in small bowl; stir to soften. Let stand until  dissolved, about 5 minutes.    Combine 2 cups all purpose flour, cake flour and salt in large bowl. Stir  in yeast mixture and oil. Knead on floured surface until smooth and  resilient dough forms, about 10 minutes, adding more flour if dough is  sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover  bowl with plastic. Let dough rise in warm draft-free area until doubled in  volume, about 1 1/2 hours.    Line baking sheet with parchment. Punch dough down. Knead in cheese and  pepper on lightly floured surface. Divide dough into 3 equal pieces. Roll  between hands and surface into 14-inch ropes. Working on prepared sheet,  braid ropes together beginning in center and working toward each end. Tuck  ends under and pinch to seal. Cover with towel. Let dough rise in warm  draft-free area until almost doubled in volume, about 1 hour.    Position rack in lower third of oven and line with baking tiles.* Preheat  oven to 400 deg. for 30 minutes. Brush loaf with cold water. Slide loaf and  parchment onto baking tiles. Bake 10 minutes. Mist oven with cold water,  using spray bottle. Bake 10 minutes longer. Mist again. Continue baking  until loaf is golden brown and sounds hollow when tapped on bottom, about  25 minutes. Cool on rack. This bread is best served the same day it is  baked.    *If unavailable, bake bread on parchment paper-lined baking sheet.

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Nutrition

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Serving Size: 1 Serving (775g)
Recipe Makes: 1 Servings

Calories: 2849
Calories from Fat: 189 (7%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 3.9g
Cholesterol 22mg		7 %
Sodium 404mg		14 %
Potassium 1043.1mg		27 %
Total Carbohydrate 572.8g		168 %
	Dietary Fiber 18.5g	74 %
	Sugars, other 554.3g
Protein 78.2g		112 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2849

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