Yummy Pepper Cheese Bread

I've been making this bread since I was 18. It's so easy and perfect along side a homemade chicken or potato soup. It uses slow acting yeast and I recommend that you take the time and use it. The quick yeast just doesn't do the bread justice. Also, find the best sharp cheddar you can. Also very worth it.

Makes 2 loaves

1 pkg yeast
1/4 cup lukewarm water
1 tbs sugar
1 tsp salt
1 tsp fresh ground black pepper
1/4 tsp dry basil crushed
2 cups whole wheat flour
3 1/2 to 4 cups unbleached white flour
2 tbs melted butter
1 1/2 cups warmed milk
1 egg
1/4 tsp Tabasco sauce
4 oz sharp cheddar cheese grated

Soften the yeast in the lukewarm water with 1 teaspoon sugar. In a large mixing bowl, combine remaining sugar, salt, pepper, basil, and 1 1/2 cups whole wheat flour.

Beat the egg with the softened butter, warm milk, and Tabasco sauce. Add it to the flour mixture and stir, then add the yeast and stir again until it is smooth.

Add the remaining whole wheat flour and enough white flour to make a stiff dough.

Flour a board and turn the dough out to knead. Use only what flour is necessary to keep it from sticking while you knead. When the dough is smooth and elastic, put it in a large buttered bowl. turn it over once, cover with a towel and leave in a warm place to rise until double (about 1 hour).

Punch it down and knead in the cheese little by little. The dough should be very elastic and hard to knead now, this is good.

When the cheese is evenly distributed, form 2 loaves and place them in lightly greased pans. Cover with a towel again and let rise until nearly double. Bake in a preheated 400 degree oven for 15 minutes then lover the heat to 350 degrees and bake for 35 minutes more.

Bismillah - enjoy

original recipe from The Vegetarian Epicure by Anna Thomas

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