Home Bread-Bakers v104.n042.9

Pepper-Cheese Bread

Tarheel_Boy@webtv.net (Skallywagg Forever)
Sun, 19 Sep 2004 23:22:41 -0400
Pepper-Cheese Bread - 1 loaf

2 3/4  to 3 1/4 cups all-purpose flour
2 teaspoons instant yeast
1 1/2  to 2 teaspoons cracked black pepper
1/2  teaspoon sea salt
1  cup warm water
2  tablespoons olive oil
1  cup shredded provolone or mozzarella cheese (4 ounces)
1/4  cup grated Parmesan cheese or Romano cheese
1   slightly beaten egg white
1  tablespoon water

In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, 
and salt.

Add warm water and olive oil. Beat with an electric mixer on low to medium 
speed for 30 seconds, scraping the sides of the bowl constantly. Beat on 
high speed for 3 minutes. Using a wooden spoon, stir in as much of the 
remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the 
remaining flour to make a stiff dough that is smooth and elastic (8 to 10 
minutes total) . Shape the dough into a ball. Place dough in a lightly 
greased bowl, turning once to grease surface of the dough. Cover; let rise 
in a warm place till nearly double in size (1 to 1 1/4 hours).

Punch dough down. Turn dough out onto a lightly floured surface. Cover and 
let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.

Roll the dough into a 12x10-inch rectangle. Sprinkle provolone or 
mozzarella and Parmesan or Romano cheeses on top of the dough. Roll up, 
jelly-roll style, starting from a long side.

Moisten edge with water and seal. Pinch ends and pull slightly to taper. 
Place seam side down on prepared baking sheet. In a small mixing bowl 
combine egg white and water. Brush some of the egg white mixture over the 
top of the loaf. Cover loaf and let rise in a warm place till nearly double 
in size (about 45 minutes).

Using a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep 
across the top of the loaf. Bake in a 375F oven for 15 minutes. Brush again 
with some of the egg white mixture. Bake for 20 to 25 minutes more or till 
bread reaches 190F. Use an instant thermometer.  Immediately remove bread 
from baking sheet. Cool on a wire rack.

Adapted from an internet recipe by

Bob the Tarheel Baker