Thursday, November 12, 2009
Fabulous Fall Foods - Recipe 4
I'm late - I'm late
For a very important date!
No time to say hello, goodbye
I'm late - I'm late - I'm late!!
No, I have not forgotten about my Fabulous Fall Foods, but in usual me fashion - I'm late! I hope you all have been enjoying some beautiful fall weather and some wonderful fall flavors. This week's Fabulous Fall Foods recipe is a scrumptious bread that will have you drooling while baking. Mmmmm....this stuff is so good, and with a bowl of homemade Venison Barley Soup it's simply to die for.
Here's the recipe. Have fun!
Pepper Cheese Bread
1-1/2 cups finely diced green peppers
3 tablespoons olive or vegetable oil, divided
2 tablespoons active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 teaspoon sugar
1 cup milk
2 tablespoons honey
1-1/2 teaspoons salt
1-1/2 cups shredded cheddar cheese
4-1/2 cups all-purpose flour
1/2 cup wheat germ
1 tablespoon water
In a skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. In a mixing bowl, dissolve the yeast in warm water. Stir in the sugar; let stand for 5 minutes. In a saucepan, heat the milk, honey, salt and remaining oil to 110-115 degrees. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth.
Stir in enough remaining flour to form a soft dough. Do not knead.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; Spoon into two greased 8" x 4" x 2" loaf pans. Cover and let rise until doubled, about 1 hour. Beat water and remaining egg together; brush over loaves. Bake at 375 for 25-30 minutes or until golden brown. Yields 2 loaves.
Delicious! Next time, I will probably add more green peppers. The flavor was wonderful but, heck, can you have enough peppers?!
What have you been baking this week? I'd love to hear.
Posted by Paula at 9:21 PM