Here is the one I use in my classes, you lucky bakers. Let me know if you have any questions. Please forgive any weird formatting and the unorthodox numbered instructions. I MUST get that MasterCook software, right, Reggie? All my best,
Nemo
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PEPPER-CHEESE BREAD DOUBLE RECIPE University of Arizona Extended University Arts & Humanities Program
1. WASH YOUR HANDS! Begin with 2 1/2 cups of 110 F WATER (a little warmer than body temperature) in a medium-large bowl.
2. Stir in 2 teaspoons SUGAR or HONEY and 1 PACKAGE YEAST (or 2 teaspoons of BULK YEAST).
3. Wait until the sweetened yeast water foams, in about 5 - 10 minutes.
4. Stir in 2 1/2 cups ORGANIC UNBLEACHED WHITE FLOUR, 1/2 cup at a time. Optional: substitute 1/2 cup ORGANIC WHOLEWHEAT FLOUR for 1/2 cup of the UNBLEACHED WHITE FLOUR).
5. Cover the bowl with a wet towel, plastic wrap, or a larger bowl until your batter has doubled in size, which will take 1 - 2 hours.
***It's time for the cheese!***
6. Coarsely grate 1/2 pound (2 1/2 cups) ASIAGO or PARMEGIANO or ROMANO CHEESE into the batter. Stir in 1 - 2 tablespoons RED PEPPER FLAKES and/or 1 tablespoon GROUND BLACK PEPPER, then 1 tablespoon SALT and 1/2 cup OLIVE OIL or MELTED (or SOFTENED) BUTTER.
7. Add MORE FLOUR, 1/2 cup at a time, and stir it in until the dough is too thick to stir (you will use about 2 1/2 cups more total).
8. Add ADDITIONAL HANDFULS OF FLOUR (not many will be needed) and turn the bowl as the FLOUR is incorporated by hand into your dough, until the floury dough comes away from the bowl.
9. Dump the floury dough out of the bowl. Clean your bowl and spatula or spoon with DRY FLOUR.
10. Knead the dough for 10 minutes, sprinkling FLOUR on the counter to keep your dough from sticking, as necessary. PUSH-TURN-FOLD!
11. Pour 1 tablespoon OLIVE OIL into the bowl, and spread the OIL inside the entire bowl.
12. Push the dough into your bowl, and turn over the dough.
13. Cover the bowl with a moist towel, plastic wrap, or a larger bowl.
14. Let your dough rise until it has doubled in size (1 - 2 hours). Scrape, scrub and sponge your counter surface now.
15. Press your dough down to deflate it, and knead it again on the counter for one minute, sprinkling a tiny bit of FLOUR onto the counter if necessary to keep the dough from sticking. If you have the time, give the dough an additional 30 - 60 minute rise, to produce a finer texture, deflating the dough before the next step.
16. Cut your dough into pieces half the size of your desired loaves (or golfball size if making small rolls). Knead each piece for 30 seconds (using FLOUR to prevent sticking, if necessary), then pinch shut the open bottom seams and roll your dough into an elastic ball.
17. Form your dough pieces into the desired shapes (using extra FLOUR, if needed), and set them in oiled loaf pans, baguette forms, or a floured peel or cutting board, while you preheat your oven and, possibly, your stone or baking sheet to 400 F for 15 - 20 minutes. Cover the dough with a slightly damp towel, plastic wrap, or large bowl.
18. Score the risen dough lengthwise down the middle. Optional: beat an EGG, stir in a few drops of WATER or MILK, then gently brush the top of your risen dough with the EGG WASH.
19. Place the filled loaf pans (or forms) into the oven, or carefully slide the unbaked loaves or rolls onto your stone or baking sheet. Bake until the bottoms are quite firm to the touch, which will take 30 - 45 minutes for bread and 15 - 30 minutes for rolls, depending upon dough quantity and oven performance.
20. Cool the completed loaves or rolls on a cooling rack. Try not to eat too much when your pepper cheese bread is still hot (good luck).
21. After 5 hours, double-wrap and keep at room temperature (or refrigerate) what you haven't eaten (ha!).