Cheese And Pepper Bread
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|Ground black pepper||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Nonfat dry milk solids||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Soft butter/Shortening||2 Tablespoon|
|Egg||1 Large, beaten|
|Grated sharp cheese||4 Ounce|
Dissolve the yeast in one-quarter cup of the water with one teaspoon of the sugar.
Mix the remaining sugar, the salt, pepper, basil, dry milk and one and one half cups of the flour.
Add the remaining one and one-half cups water, the butter and egg.
Add the dissolved yeast and mix until smooth.
Add enough of the remaining flour to make a moderately stiff dough.
Turn out onto a floured board and knead until smooth and elastic.
Place in a greased bowl and grease the top surface of the dough.
Cover with a towel and let rise in a warm place (80 to 85 degrees) until double in bulk, about one hour.
Turn out onto a very lightly floured surface, press to flatten and cover with half the cheese.
Knead in the cheese and repeat with remaining cheese.
Shape into two loaves and place in two greased 9 x 5 x 3 inch loaf pans.
Grease the top surfaces of the loaves, cover and let rise until double in size, about one and one half hours.
Bake the loaves in a preheated 400 degree oven fifteen minutes.
Lower the oven temperature to 350 degrees and bake thirty five minutes longer, or until the bread shrinks from the sides of the pan and is well browned.