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
3 eggs
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.