Pepper Cheese Bread
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||2 (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), cut into small pieces|
|Coarsely ground black pepper||2 Teaspoon|
|Shredded sharp wisconsin cheddar cheese||8 Ounce (2 Cups)|
|Unseasoned mashed potatoes||1 1⁄4 Cup (20 tbs)|
In large mixer bowl combine 2 cups flour and yeast.
In small saucepan combine milk, butter, sugar, pepper and salt.
Cook and stir until warm (115° to 120°F) and butter is almost melted.
Add to flour mixture.
Beat with electric mixer on low speed for 30 seconds, scraping side of bowl.
Beat on high speed for 3 minutes.
Stir in Cheddar cheese, mashed potatoes and as much remaining flour as can be mixed in with a spoon.
Turn out onto lightly floured surface.
Knead 6 to 8 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to make a moderately stiff dough.
Shape into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise in warm place (80° to 85°F) until double (about 1 hour).
Punch down dough; turn out onto lightly floured surface.
Divide dough into 6 pieces.
Cover; let rest 10 minutes.
Roll each piece into 16-inch-long rope.
On greased baking sheet braid 3 ropes together.
Repeat on second greased baking sheet with remaining ropes.
Cover; let rise in warm place until nearly doubled (about 30 minutes).
Preheat oven to 375°F Bake 35 to 40 minutes or until golden brown, covering with foil the last 15 minutes of baking to prevent overbrowning.
Remove from baking sheets; cool.